One-Pan Chorizo Risotto Two Ways

From all the Hello Fresh recipes this one was our favourite, the original recipe was made with Risoni pasta, I just made it with some jasmine rice, and added my own twist to it. I will give the measurements for the recipe with the risoni too.

I also made the recipe more user friendly so that it is easier to make and understand. This is sooo delicious and healthy and takes under an hour to make.

In a deep frying pan add in 1tsp of olive oil, let it get hot, then add in the 2 chorizo and 1 chopped onion. Season with salt and pepper. Let it cook on medium high heat for about 6 minutes, till the onion are soft and the chorizo is golden and crisp.

Next add in 2 teaspoons of garlic, 1 Tbs of Thyme, 5ml of lemon juice and 1stp of chilli. Cook until fragrant for 1 minute.

Add 1 cup of jasmine rice or any rice of your choice, to the pan with the chorizo. Add in about 2-3 cups of water and crumble in 2 blocks of vegetable stock.

Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally until the rice has swelled and is soft and cooked, and most of the water have been absorbed. 25-30 mintes.

While the rice is cooking, roughly chopped 1 bunch of silverbeet. Grate 100g of cheddar cheese or any cheese you have in your fridge. Chop one 1 pack of cherry tomatoes too.

When all the liquid have been absorbed, stir the silverbeet, grated cheese and cherry tomatoes.

Cover the frying pan with a lid or foil. Cook until the silverbeet has just wilted. 3-5 minutes. Remove the pan from the heat and season with salt and pepper.

Serve up with some lemon juice sprinkled on top. Enjoy!

For the risoni pasta, use 1 cup of risoni and +-2 cups of water. Let it simmer and become ‘al-dente’ and all the water have been absorbed for 15-17 minutes. Follow the same steps as the recipe above, and serve up! Enjoy!

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