Baked Chorizo Risotto

Baked chorizo risotto. It has a sweetness and smokiness at the same time, full of flavour with a delicious colour too. The best part of this recipe is that the risotto is baked. It’s the end of a long day and honestly, we can’t be bothered constantly stirring over a stove. Just tip in all the stock, pop it in the oven & tip into a bowl once done. Easy peasy. Serves 2 generously 1 onion, diced 2 garlic cloves, chopped 100g risotto rice 1 tsp honey 1 tbsp tomato purée 1 tsp smoked paprika 100g spicy chorizo, cubed 750ml veg stock Squeeze of lemon Parsley, chopped 1. In a cold pan (ovenproof), add the cubed chorizo and turn to medium heat. Leave to come to temperature and render out the fat, stirring occasionally. This should take around 15-20 minutes, and it will make the chorizo extra crispy and you will use the chorizo fat to fry the onions. Remove the chorizo from the pan with a slotted spoon once done. 2. Heat the oven to 190c. Add the onion to the pan, a good pinch of salt, and cook for 15 minutes until softened and on the way to caramelising. Add the garlic around halfway through, along with the rice. Coat the rice in the onion &, add tomato puree and smoked paprika and mix well, cooking on low for a minute or so. 3. Add the chorizo back to the pan and add the stock. Cover tightly with foil and place in the oven for 30 minutes. Remove the foil, give it a stir and cook for a final 10 minutes, uncovered. Taste for seasoning, add the honey, a squeeze of lemon and a sprinkle with parsley. Enjoy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 2 generously

Step 2

1. In a cold pan (ovenproof), add the cubed chorizo and turn to medium heat. Leave to come to temperature and render out the fat, stirring occasionally. This should take around 15-20 minutes, and it will make the chorizo extra crispy and you will use the chorizo fat to fry the onions. Remove the chorizo from the pan with a slotted spoon once done.

Step 3

2. Heat the oven to 190c. Add the onion to the pan, a good pinch of salt, and cook for 15 minutes until softened and on the way to caramelising. Add the garlic around halfway through, along with the rice. Coat the rice in the onion &, add tomato puree and smoked paprika and mix well, cooking on low for a minute or so.

Step 4

3. Add the chorizo back to the pan and add the stock. Cover tightly with foil and place in the oven for 30 minutes. Remove the foil, give it a stir and cook for a final 10 minutes, uncovered. Taste for seasoning, add the honey, a squeeze of lemon and a sprinkle with parsley. Enjoy.