Chorizo, Chicken Breast and Pea Risotto
with Italian Style Cheese
This Chorizo, Chicken Breast and Pea 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.
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.
Ingredients
20 grams
Chicken Stock Paste
2 unit(s)
Garlic Clove
1 unit(s)
Red Onion
90 grams
Diced Chorizo
175 grams
Risotto Rice
120 grams
Peas
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
260 grams
Diced British Chicken Breast
Not included in your delivery
450 milliliter(s)
Boiled Water for the Risotto
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil your kettle, then pour the boiled water (see pantry for amount) into a measuring jug. Add the chicken stock paste and stir well to combine - this is your chicken stock.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the red onion into small pieces.
Heat a drizzle of oil in a large 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 chicken and fry until browned all over 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the chorizo and onion to the chicken and fry until the onion starts to soften, 5-6 mins.
Stir in the garlic and fry for 1 min more. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the risotto rice to the pan, stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in your chicken stock and bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
When the risotto has finished cooking, remove it from the oven and stir through the butter (see pantry for amount), peas and half the hard Italian style cheese.
Season to taste with salt and pepper if needed. Add a splash of water to loosen the risotto if needed.
Share the chicken and chorizo risotto between your serving bowls.
Sprinkle over the remaining hard Italian style cheese to finish.
Enjoy!
