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
- 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. - 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) 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. - 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 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. - 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!