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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


2 tsp



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)3766 kJ
Calories900 kcal
Fat45 g
Saturated Fat15 g
Carbohydrate90 g
Sugar9 g
Dietary Fiber4 g
Protein32 g
Cholesterol20 mg
Sodium1900 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
Medium Pot
Measuring Cups
Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. 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 the middle of the oven, until tender, 14-15 min.


While veggies roast, crumble chorizo on another baking sheet. Roast chorizo, in the top of the oven, until 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 and rice is tender and creamy, 23-25 min. Season with salt and pepper.


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