Baked chorizo and spring greens risotto recipe

Name: Baked chorizo and spring greens risotto
Yield: Serves 4
Ingredients: ½ tbsp olive oil; 1 onion, finely chopped; 250g frozen sliced leeks; 2 garlic cloves, crushed; 100g frozen diced chorizo; 250g arborio rice; 2 tbsp white wine vinegar; 1 reduced-salt chicken stock cube, made up to 1.5ltrs; 240g pack spring greens; 1 lemon, zested and juiced

This chorizo risotto recipe with leeks, spring greens and zesty lemon is the ultimate healthy family dinner. Unlike typical risottos, this hassle-free recipe involves baking the whole dish in the oven, making the rice extra creamy, tender and delicious.

See method

Serves 4
5 mins to prepare and 50 mins to cook
389 calories / serving

Healthy

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Tesco Olive Oil 250Ml
½ tbsp olive oil
£3.10
£12.40/litre
Tesco Brown Onions Loose
1 onion, finely chopped
£0.11
£0.95/kg
Tesco Leeks Loose
Aldi Price Match
250g frozen sliced leeks
£0.69
£2.74/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Spanish Chorizo Sausage Slices 150G
100g frozen diced chorizo
£1.25
£8.33/kg
Gallo Risotto Rice 500G
250g arborio rice
£3.00
£6.00/kg
Tesco White Wine Vinegar 350Ml
2 tbsp white wine vinegar
£1.55
£4.43/litre
Oxo Reduced Salt Chicken Stock Cubes 12 Pack 71G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 reduced-salt chicken stock cube, made up to 1.5ltrs
£2.65
£37.32/kg
Tesco Large Spring Onions Bunched 130G
240g pack spring greens
£1.00
£7.69/kg
Tesco Lemons Each
1 lemon, zested and juiced
£0.37
£0.37/each

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a deep, lidded flameproof casserole dish over a medium heat. Add the onion, leeks, garlic and chorizo and fry for 5-8 mins until the chorizo has released its oil and the veg has softened. Increase the heat to high, add the rice and stir for 2-3 mins until it has started to go translucent around the edges.
Pour in the vinegar and chicken stock and put the lid on the casserole dish. Transfer to the oven and bake for 40 mins or until the liquid has been absorbed and the rice is tender.
Stir through the spring greens and lemon juice; season with pepper. Replace the lid and leave to stand for 2 mins for the greens to wilt. Scatter with the lemon zest to serve.