Oven-Baked Chorizo and Tomato Risotto
with Hard Italian Cheese, Rocket and Balsamic Drizzle
Love risottos, but wish there was no stirring involved? This Oven-Baked Chorizo and Tomato Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.
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
1 unit(s)
Onion
90 grams
Diced Chorizo
(Contains Milk)
3 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
175 grams
Risotto Rice
15 grams
Chicken Stock Paste
1 sachet(s)
Mixed Herbs
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
Nutritional information
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 started to brown, 4-5 mins.
If you prefer hob cooking your risotto, skip the oven and just use a normal pan.
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 and remaining garlic to the ovenproof pan, stir and cook until the edges of the rice are translucent, 1-2 mins.
Meanwhile, pour the boiled water for the risotto (see pantry for amount) and chicken stock paste into the risotto rice. Add the mixed herbs and stir to combine.
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, 25-30 mins.
For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.
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 stir through 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.
Spoon over the roasted tomatoes along with their juices. Top with the rocket leaves.
Drizzle over the balsamic glaze to finish.
Enjoy!
