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Fusion Recipes
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!

Allergens:Soy/SojaMilk/LaitSulphites/Sulfite

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

Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

¾ cup

Arborio Rice

½ cup

Feta Cheese

(ContainsMilk/Lait)

56 g

Onion, chopped

2 unit

Vegetable Broth Concentrate

6 g

Garlic

113 g

Corn Kernels

113 g

Cherry Tomatoes

7 g

Cilantro

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Hot Sauce

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories890 kcal
Fat44 g
Saturated Fat17 g
Carbohydrate89 g
Sugar7 g
Dietary Fiber4 g
Protein32 g
Cholesterol35 mg
Sodium2110 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Medium Pot
Baking Sheet
Garlic Press
Measuring Spoons
Paper Towel
Parchment Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.