Oven-Baked Chorizo and Tomato Risotto with Hard Italian Cheese and Balsamic Drizzle

This Oven-Baked Chorizo and Tomato Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Prep: 40 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 1 onion
  • 90 gr diced chorizo
  • 3 garlic cloves
  • 125 gr baby plum tomatoes
  • 175 gr risotto rice
  • 15 gr chicken stock paste
  • 25 gr sun-dried tomato paste
  • 40 gr grated hard italian style cheese
  • 12 ml balsamic glaze
  • 450 ml boiled water for the risotto
  • 20 gr butter
  • 2 onions
  • 120 gr diced chorizo
  • 4 garlic cloves
  • 190 gr baby plum tomatoes
  • 260 gr risotto rice
  • 20 gr chicken stock paste
  • 37.5 gr sun-dried tomato paste
  • 60 gr grated hard italian style cheese
  • 18 ml balsamic glaze
  • 675 ml boiled water for the risotto
  • 30 gr butter
  • 2 onions
  • 180 gr diced chorizo
  • 6 garlic cloves
  • 250 gr baby plum tomatoes
  • 350 gr risotto rice
  • 30 gr chicken stock paste
  • 50 gr sun-dried tomato paste
  • 80 gr grated hard italian style cheese
  • 24 ml balsamic glaze
  • 900 ml boiled water for the risotto
  • 40 gr butter

Instructions

  1. 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 begun to brown, 4-5 mins.
  2. 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.
  3. Meanwhile, 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.
    Stir the chicken stock into the risotto rice.
    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.
  4. Pop the tomato parcel onto a small baking tray.
    Roast on the bottom shelf of your oven until softened, 15-20 mins.
  5. When the risotto is cooked, remove it from the oven and mix in 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.
  6. Share the oven-baked risotto between your serving bowls.
    Top with the roasted tomatoes along with their juices. Drizzle over the balsamic glaze to finish.
    Enjoy!