Chorizo Risotto with Olives, Lemon & Parsley
with roasted bell pepper sauce & courgetteCalories
:
779 kcalProtein
:
24.1g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
½ piece
Onion
20 g
Roasted bell pepper sauce
75 g
Risotto rice
15 g
Kalamata olives
5 g
Fresh flat leaf parsley
1.5 teaspoon
Ground paprika
½ piece
Courgette
½ piece
Green Romano pepper
100 g
Passata
½ piece
Lemon
60 g
Diced chorizo
(Contains: Melk (inclusief lactose))
Not included in your delivery
300 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3260 kJ
Calories779 kcal
Fat37.6 g
Saturated Fat12.5 g
Carbohydrate86.9 g
Sugar13.6 g
Dietary Fiber7.5 g
Protein24.1 g
Salt3.8 g
Potassium516 mg
Calcium66.8 mg
Iron1.7 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.
Cooking Steps
1
- Prepare the stock. Chop the onion and crush or mince the garlic.
- Melt a knob of butter in a deep frying pan over medium-high heat. Fry the garlic with the onion for 1 minute.
- Stir in the risotto rice and toast the grains for 1 minute.
- Add the paprika, the passata and a third of the stock. Allow to slowly incorporate, stirring regularly.
2
- Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
- Heat a drizzle of olive oil in a frying pan over high heat and fry the chorizo for 2 - 3 minutes.
3
- Dice the courgette and cut the Romano pepper into strips.
- Remove the chorizo from the pan and set aside, then fry the Romano pepper in the same pan for 2 - 3 minutes over medium-high heat.
- Add the courgette and fry for 4 - 5 more minutes, seasoning with salt and pepper.
- Roughly chop the parsley. Zest and quarter the lemon.
4
- Squeeze a quarter lemon per person directly into the risotto, then stir in half each of the chorizo and the parsley.
- Serve the risotto on deep plates, topped with the fried vegetables and the rest of the chorizo.
- Garnish with the olives, the lemon zest and the rest of the parsley.
- Drizzle with the roasted bell pepper sauce.
