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Oven-baked Chorizo and Mushroom Risotto

Oven-baked Chorizo and Mushroom Risotto

with mozzarella and fresh basil
4.0(120)
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
804 kcal
Protein
: 
33.1g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
Serving amount

100 grams

Chorizo

(Contains: Milk)

125 grams

Mozzarella

(Contains: Milk)

125 grams

Mushrooms

225 grams

Risotto Rice

1 sachet(s)

Chicken Stock

1 unit(s)

Onion

5 grams

Basil

2 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

½ sachet(s)

Italian Herbs

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter (Optional)

Energy (kcal)804 kcal
Energy (kJ)3364 kJ
Fat26.6 g
of which saturates13.1 g
Carbohydrate107.1 g
of which sugars12.5 g
Protein33.1 g
Salt3.3 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 your delivered box.
•Large Oven-Proof Pan

Cooking steps

PDF
Prep Your Veg
1
  • 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.
Fry the Chorizo
2
  • 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 Rice
3
  • 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.
Bake the Risotto
4
  • 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.
Finishing Touches
5
  • 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.

Serve and Enjoy
6
  • 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.
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