Oven-Baked Chorizo & Sweetcorn Risotto with Rocket & Balsamic Vinegar
| prepPreheat oven to 200°C / 400°F | |||||||
| prepFill and boil kettle | |||||||
| prepDrain and rinse sweetcorn in sieve | |||||||
| prepPeel and grate garlic clove | |||||||
| prepPour 450 ml / 15 fl oz boiling water into measuring jug and stir in chicken stock powder | |||||||
| 120 g chorizo | Heat oil, cook chorizo until browned, 3–4 min | Stir in sweetcorn, cook 2–3 min | Stir in garlic & rice, cook 1 min, pour in stock | Bring to boil, cover, bake 200°C / 400°F, 20–25 min | Add tomatoes on top at 10 min mark, return to oven | Stir in cheese & butter, season with salt & pepper | Serve dressed rocket on top of risotto |
| 150 g sweetcorn | |||||||
| 1 garlic clove | |||||||
| 175 g Arborio rice | |||||||
| 450 ml chicken stock (made with powder) | |||||||
| 125 g baby plum tomatoes | |||||||
| 40 g grated hard Italian style cheese | |||||||
| 30 g unsalted butter | |||||||
| 12 ml balsamic vinegar | Mix balsamic & oil, season dressing | Toss rocket in dressing | |||||
| 2 ml olive oil | |||||||
| 40 g wild rocket | |||||||
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