Published Sunday, 16 June, 2013 by themum
Chop the chorizo, onion, garlic, and pepper into small pieces and add to a pan with a knob of butter. Fry gently. Add the cayenne pepper and then add the rice and stir. Make the chicken stock with boiling water and begin adding a ladle full to the rice and veg. Stir and stir to release all the lovely starches. When this has been absorbed then add some more stock. When this has been absorbed add the wine and continue stirring and adding stock until it has all gone. You want a creamy texture but also the rice needs a slight bite to it. To finish, add a good handful or parmesan and a knob of butter. Put the lid on the pan and turn off the heat. Leave for a couple of minutes. Serve with another grating of parmesan and enjoy.
The microwaveable expresso vegetable medley risotto is a easy and delicious meal.
A hearty chicken and chorizo pasta dish
A nice pasta dish
Chorizo, melted cheese and red onion grilled wrap
Works best with chorizo but any meat will work well!