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Spanish Recipes

Oven-Baked Chorizo Risotto

Oven-Baked Chorizo Risotto

Oven-Baked Chorizo Risotto

with Peas and Italian Style Cheese

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Love risottos, but wish there was no stirring involved? This Oven-Baked Chorizo Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.

Tags:

Climate Conscious

Allergens:

Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total45 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

1 unit(s)

Onion

90 grams

Diced Chorizo

175 grams

Risotto Rice

20 grams

Chicken Stock Paste

120 grams

Peas

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

10 grams

Butter

Nutritional information

Energy (kJ)2964 kJ

Energy (kcal)708 kcal

Fat27.5 g

of which saturates12.7 g

Carbohydrate84.5 g

of which sugars8.6 g

Protein29.8 g

Salt5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kettle

•Large Oven-Proof Pan

•Lid

Instructions

Get Started

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Fry the Chorizo

2

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 saucepan and transfer to an ovenproof dish later.

Once hot, add the diced chorizo and onion. Fry until the onion starts to soften, 5-6 mins.

Add the garlic and fry for 1 min more.

Risotto Time

3

Add the risotto rice to the pan, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount) and chicken stock paste.

Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Time to Bake

4

Bake your risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

Cheese and Peas Please

5

When the risotto has finished cooking, remove it from the oven.

Stir through the butter (see pantry for amount), peas and half the hard Italian style cheese. TIP: Add a splash of water to loosen the risotto if needed.

Serve Up

6

Share the chorizo and pea risotto between your serving bowls.

Sprinkle over the remaining hard Italian style cheese to finish.

Enjoy!

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