Oven-Baked Chorizo and Sweetcorn Risotto
with Rocket Salad
This Oven-Baked Chorizo and Sweetcorn Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
150 grams
Sweetcorn
1 unit(s)
Garlic Clove
15 grams
Chicken Stock Paste
90 grams
Diced Chorizo
175 grams
Risotto Rice
125 grams
Baby Plum Tomatoes
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
500 milliliter(s)
Boiled Water for the Risotto
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Drain and rinse the sweetcorn in a sieve.
Peel and grate the garlic (or use a garlic press).
Pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the chicken stock paste and stir well to combine - this is your chicken stock.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium 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 chorizo and fry until it starts to brown, 3-4 mins.
Add the sweetcorn to the chorizo and fry, stirring, for 2-3 mins.
Stir in the garlic and risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the chicken stock. 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.
While the risotto bakes, halve the tomatoes.
Pop the tomatoes onto a baking tray. Drizzle with oil and season with salt and pepper.
When the risotto has been in the oven for 10 mins, roast the tomatoes on the middle shelf of your oven until they’re softened, 10-15 mins, then remove from the oven.
When the risotto is cooked, remove it from the oven and mix in the 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.
Gently stir through the roasted tomatoes.
Share the chorizo and sweetcorn risotto between your bowls.
Top with the rocket and drizzle over the balsamic glaze to finish.
Enjoy!
