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Chorizo And Vegetable Risotto

Published Sunday, 16 June, 2013 by themum

A very spicy risotto dish

85%

Ingredients

  • A chorizo sausage ring (use about one third of it and use the rest in my chorizo bean stew)
  • 150 g risotto rice
  • one glass of white wine
  • about 500ml of good quality chicken stock (use good quality cubes)
  • 1 onion
  • 2 cloves of garlic
  • 1 red pepper
  • cayenne pepper (i use quarter of a teaspoon but that is quite spicy so just a spinkle if you don't want it too spicy.
  • two large blobs of butter
  • a good grating of parmesan cheese

Method

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.

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