Chorizo Risoni with Baby Spinach and Cherry Tomatoes
Try our easy to follow one-pan chorizo risoni recipe. This recipe is packed with crispy chorizo, risoni, cherry tomatoes, spinach and a tasty tomato sauce all made in one pan! What gives this recipe an edge is the delicious basil oil, who knew something so easy to make could have such a punch of flavour!
Number of servings
Ingredients
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1 Chorizo Mild (whole)
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1 Cup Risoni
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1 Brown Onion
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1 Garlic Clove
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1 Cup Baby Spinach
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150 Gram Cherry Tomatoes
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30 Gram Parmesan (Shredded)
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1⁄2 Small Bunch Basil
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2 Tbsp Tomato Paste/Chicken Stock 1:1
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1 Lemon
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50 Gram Baby Bocconcini
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Deepsided Pan
Blender
1 Prepare Ingredients
Slice the chorizo. Peel and dice onion and garlic. Cut cherry tomatoes in half. Roughly chop spinach. Pick basil leaves and roughly chop, discarding stems. Slice bocconcini. Zest lemon and cut into wedges.
Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.
2 Start Risoni
Heat a deepsided pan on medium heat with a drizzle of oil. Add onions and garlic and cook for 1-2 minutes. Add chorizo and cook for 2 minutes. Add risoni and cherry tomatoes, cook for 1 minute, stirring occasionally.
3 Finish Risoni
Stir in 2 cups of water, tomato paste/chicken stock and reduce heat to a simmer. Simmer for 7 minutes, stirring often. Add spinach, cook for minutes. Top with sliced bocconcini and cook for 1 minute.
Tip! If water evaporates too quickly and the risoni is still firm, add a few more Tbsp of water and cook for a few more minutes.
4 Make Basil Oil
Add basil leaves, lemon zest, lemon juice (to taste), parmesan and 1/4 cup of olive oil to a blender or jug. Using a stick blender or blender, blitz until all ingredients are well combined.
5 You Plate It!
Divide risoni between bowls and top with basil oil. Enjoy!
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