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
The quantities provided above are averages only.
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)
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
Cooking Steps
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.
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.
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.
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.
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.
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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