Oven-baked Chorizo and Mushroom Risotto
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Oven-baked Chorizo and Mushroom Risotto

Oven-baked Chorizo and Mushroom Risotto

with mozzarella and fresh basil

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:
Family Friendly
•Quick Prep
Allergens:
Milk
•Sulphites
Total Time45 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

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)

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Nutrition Values

Energy (kcal)804 kcal
Energy (kJ)3364 kJ
Fat26.6 g
of which saturates13.1 g
Carbohydrate107.1 g
of which sugars12.5 g
Dietary Fiber0 g
Protein33.1 g
Cholesterol0 mg
Salt3.27 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Large Oven-Proof Pan

Instructions

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.