Baked Chorizo Cheese Risotto
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 350g cherry tomatoes
- 80g chorizo, chopped
- 2 garlic cloves, diced
- ยฝ tbsp oil
- 300g risotto rice
- 1 litre hot vegetable stock
- 100g frozen peas
- 100g grated cheddar cheese
Method
- Preheat the oven to 200c fan.
- Add the cherry tomatoes, chorizo and garlic to a large oven dish and drizzle on the olive oil.
- Bake for 15 minutes.
- Add the risotto rice and vegetable stock and stir well.
- Return to the oven to bake for 30 minutes, stirring twice in that time.
- Remove from the oven and stir in the frozen peas and grated cheddar. The peas will cook in the heat of the risotto.
- Serve immediately.