Oven-Baked Chorizo Risotto
with Peas and Italian Style Cheese
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.
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
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
Utensils
Instructions
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.
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.
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).
Bake your risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
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.
Share the chorizo and pea risotto between your serving bowls.
Sprinkle over the remaining hard Italian style cheese to finish.
Enjoy!
