HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Chorizo & Sweetcorn Risotto
Oven-Baked Chorizo & Sweetcorn Risotto

Oven-Baked Chorizo & Sweetcorn Risotto

with Rocket & Balsamic Vinegar

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If you thought the secret to a perfect creamy risotto was stirring for hours on end, think again. With only fifteen minutes of hands-on cooking time required, this recipe is the perfect thing to knock together midweek. Bursting with delicious flavours and served alongside a fresh rocket salad, this colourful dish is guaranteed to delight even the fussiest of eaters. No mealtime meltdowns in sight!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tin(s)


1 unit(s)

Garlic Clove

1 sachet

Chicken Stock Powder

120 grams


175 grams

Risotto Rice

1 sachet

Balsamic Vinegar


1 bag(s)


1 punnet(s)

Baby Plum Tomatoes

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

30 grams

Unsalted Butter


Not included in your delivery

450 milliliter(s)

Water for the Rice

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3661 kJ
Energy (kcal)875 kcal
Fat44.0 g
of which saturates19.0 g
Carbohydrate87 g
of which sugars11.0 g
Protein32 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Measuring Cups
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Fill and boil your kettle. Drain and rinse the sweetcorn in a sieve. Peel and grate the garlic (or use a garlic press). Pour the boiling water (see ingredients for amount) into a measuring jug and stir in the chicken stock powder.


Heat a drizzle of oil in an ovenproof pan over medium-high heat. When hot, add the chorizo and cook until browned and it releases its fragrant oil, 3-4 mins.


Stir in the sweetcorn and cook for 2-3 mins. Stir in the garlic and rice, cook for a minute and then pour in the stock. Bring to the boil, cover with a tight fitting lid or foil and transfer to the oven. Bake on the middle shelf of your oven until the rice is tender, 20-25 mins.


In a bowl, mix the balsamic vinegar with the olive oil (see ingredients for amount). Season with salt and pepper. Dressing done! Pop the rocket on top we will toss this together later to dress the leaves.


Once the risotto has been in the oven for 10 mins, carefully remove and quickly add the baby plum tomatoes to the pan (don't stir them in - just sit them on top). Pop the lid back on and return to the oven for the remaining cooking time.


When the risotto is ready, carefully remove from the oven and stir in the hard Italian cheese and the butter. Mix well. Season to taste with salt and pepper. Share between your bowls. Toss the rocket in the balsamic dressing and serve on top or alongside. Enjoy!