HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Chorizo And Mushroom Risotto
Oven-baked Chorizo and Mushroom Risotto

Oven-baked Chorizo and Mushroom Risotto

with mozzarella and fresh basil

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This risotto is a perfect choice for those evenings you fancy something a little bit special or feel like spending some time cooking something up in the kitchen. Herby, meaty and creamy, this dish has something for everyone.

Tags:Chef's ChoiceFamily FriendlyQuick Prep
Total Time45 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

100 g



125 g



125 g


225 g

Risotto Rice

1 sachet

Chicken Stock

1 piece


5 g


2 sachet

Balsamic Glaze


½ sachet

Italian Herbs

Not included in your delivery

to taste


to taste


to taste


to taste


to taste

Butter (Optional)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3364 kJ
Energy (kcal)804 kcal
Fat26.59 g
of which saturates13.06 g
Carbohydrate107.07 g
of which sugars12.51 g
Dietary Fiber0 g
Protein33.1 g
Cholesterol0 mg
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Dilute the stock in 500ml (double for 4p) boiling water.
  • Halve, peel and thinly slice the onion.
  • Quarter the mushrooms.
  • Place a large, wide-bottomed ovenproof pan over medium heat with a drizzle of oil
  • When the oil is hot, add the onion, mushrooms and chorizo.
  • Cook, stirring occasionally, 4-5 mins. 

TIP: If you don't have an ovenproof pan use a normal one and transfer the risotto to an ovenproof dish before placing it in the oven.

  • Add the risotto rice, ½ tsp salt and half the Italian herbs (double both for 4p) to the pan.
  • Cook, stirring, until the edges of the rice are translucent, 1-2 mins.
  • Add the warm stock and stir well to combine.
  • Bring back up to the boil then pop a lid on the pan (or cover with foil).
  • Bake in the oven until the rice is cooked and the water has been absorbed, 30-35 mins.
  • When the risotto is cooked, remove it from the oven and mix in a knob of butter if you have any. 
  • Season to taste with salt and pepper.
  • Roughly tear half the basil leaves (double for 4p).

TIP: Add a splash of water if needed.

  • Divide risotto between plates.
  • Roughly tear the mozzarella and garnish your dish.
  • Sprinkle over torn basil leaves and cracked pepper.
  • Drizzle the balsamic glaze over the top.