*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium high heat
Once hot, add the diced chorizo and cook for 5-6 min or until golden and crispy
2
While the chorizo is cooking, peel and finely dice the brownonion[s]
Peel and finely slice (don't chop!) the garlic
3
Once the chorizo is golden and crispy, transfer it to a plate and set aside
Return the pan to a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until softened
4
Meanwhile, dissolve the Knorr chicken stock cube[s] in 700ml [1.4L] of boiled water
5
Once the onion has softened, add the Chinese rice wine, arborio rice and sliced garlic and cook for 1 min, stirring to coat the grains in the oil
Add 1/3 of the stock and stir continuously with a wooden spoon until it has absorbed
Continue to add the stock a little at a time, stirring continuously for 25-30 min or until the stock has been absorbed and the rice is cooked
6
Chop the sugar snaps at an angle
Grate the cheddar cheese
7
Once the rice is cooked, add the chopped sugar snaps and cook for 3-4 min further or until cooked with a slight bite
Stir through a knob of butter with most of the grated cheese and most of the chorizo (save some of both for the garnish!)
Season with a pinch of salt and pepper – this is your risotto
8
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