HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo Risotto
Chorizo Risotto

Chorizo Risotto

with Feta and Corn

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This risotto is the stuff dreams are made of. Crispy chorizo, salty feta, juicy tomatoes and bright corn. Dig in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased


¾ cup

Arborio Rice

½ cup

Feta Cheese


56 g

Onion, chopped

2 unit

Vegetable Broth Concentrate

6 g


113 g

Corn Kernels

113 g

Cherry Tomatoes

7 g


1 tbsp

White Wine Vinegar


1 tbsp

Hot Sauce

Not included in your delivery

1 tbsp

Unsalted Butter*


1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories890 kcal
Fat44 g
Saturated Fat17 g
Carbohydrate89 g
Sugar7 g
Dietary Fiber4 g
Protein32 g
Cholesterol35 mg
Sodium2110 mg
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
Measuring Cups
Medium Pot
Baking Sheet
Garlic Press
Measuring Spoons
Paper Towel
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy! Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a gentle boil over medium heat.


While broth boils, roughly chop cilantro. Peel, then mince or grate garlic. Toss tomatoes, corn, and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown and tender, 14-15 min.


While veggies roast, crumble chorizo on a parchment-lined baking sheet. Bake chorizo, in top of oven, until crispy and cooked through, 10-12 min.** Transfer to a paper towel-lined plate and set aside.


While chorizo cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 1-2 min. Add rice, garlic, and vinegar. Cook, stirring often, until combined, 1 min. Add 1/2 cup broth (use same amount for 4 ppl) from the medium pot and stir until broth has been absorbed by rice.


Continue adding broth, 1/2 cup at a time, stirring often, until liquid is absorbed, rice is tender and creamy, 23-25 min. After the last cup of broth has been stirred in and absorbed, rice should be tender and creamy. Season with salt and pepper.


Stir in chorizo, roasted veggies, half the feta, half the cilantro and 1 tsp hot sauce (dbl for 4 ppl) into the risotto (NOTE: Reference Heat Guide in Start Strong). Divide risotto between plates, sprinkle over remaining cilantro and remaining feta. Drizzle over as much remaining hot sauce as desired.