This tasty, tomatoey risotto is made with slices of crispy fried chorizo to add texture and subtle spice. Simple to prepare and made with storecupboard staples, it might well become your new go-to dinner
- Serves: 4 persons
- 225g spicy chorizo ring, sliced into half moons
- 1onion, finely chopped
- 2garlic cloves, finely chopped
- 300g arborio rice
- 2tbsp tomato purée
- 150ml dry white wine (we used sauvignion blanc)
- 1 ⅕litres chicken stock, hot
- 200g frozen peas
- 2tbsp finely grated parmesan
- 2tbsp chopped flat-leaf parsley
Step 1In a pan, fry the chorizo (no oil) over a medium-low heat until the oils begin to release. Cook for 5-6 mins, stirring until crispy, then remove with a slotted spoon and set aside.
Step 2Add the onion, season well and cook for 8-10 mins until soft but not coloured, stirring occasionally. Add the garlic, cooking for 1 min, before stirring in the rice and tomato purée, and cooking and toasting the rice for a further 2 mins.
Step 3Increase the heat slightly and pour in the wine. Bubble for 1-2 mins or until mostly evaporated. Spoon in a ladleful of the stock and stir well until absorbed. Repeat for 25-30 mins or until the risotto is creamy but still with a little bite.
Step 4Stir in the chorizo and peas, as well as half the parmesan and parsley. Turn off the heat and allow to sit for 5 mins, covered. Serve between bowls sprinkled with the remaining parmesan and parsley.