Oven-Baked Chorizo, Chicken Breast and Tomato Risotto
with Hard Italian Cheese and Balsamic Drizzle
This Oven-Baked Chorizo and Tomato Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Onion
90 grams
Diced Chorizo
3 unit(s)
Garlic Clove**
125 grams
Baby Plum Tomatoes
175 grams
Risotto Rice
15 grams
Chicken Stock Paste
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
260 grams
Diced British Chicken Breast
Not included in your delivery
450 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the onion and diced chorizo to the pan and stir-fry until the onion has softened and the chorizo has begun to brown, 4-5 mins.
While the onion and chorizo are frying, peel and grate the garlic (or use a garlic press).
Pop the tomatoes onto a piece of foil with a drizzle of oil. Stir through half the garlic. Season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Set aside for now.
Add the risotto rice, diced chicken and remaining garlic to the ovenproof pan, stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the chicken stock paste and and stir well to combine.
Stir the chicken stock into the risotto rice.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Pop the tomato parcel onto a small baking tray.
Roast on the bottom shelf of your oven until softened, 15-20 mins.
When the risotto is cooked, remove it from the oven and mix in the sun-dried tomato paste, butter (see pantry for amount) and hard Italian style cheese.
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.
Share the oven-baked risotto between your serving bowls.
Top with the roasted tomatoes along with their juices. Drizzle over the balsamic glaze to finish.
Enjoy!
