Tomato and chorizo risotto

Food24
4 servings Prep: 10 mins, Cooking: 35 mins
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By Food24 January 18 2018
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Ingredients (11)

200 g chorizo — peeled and diced or sliced
1 red onion — chopped
350 g risotto rice
15 ml red wine vinegar
400 ml basic tomato sauce
1.25 l chicken stock — hot
85 g peas — frozen
100 ml grated parmesan
50 g butter
cherry tomatoes — roasted
20 ml parsley — chopped
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Method:

Heat the olive oil in a saucepan and cook the chorizo for 1 minute until some of the oil starts to cook out. Add the onion and cook for 5 minutes until soft.

Add the risotto rice and cook for 1 minute. Add the vinegar, then the tomato sauce and stir well.

Gradually add the hot stock, a ladleful at a time, stirring the rice until the stock is absorbed before adding the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked.

Switch off the heat and stir through the Parmesan and butter.

Serve from the pan, with extra Parmesan, roasted cherry tomatoes and a sprinkling of chopped parsley.

“Risotto is a recipe that often seems to scare people off, probably because every single recipe warns you to ‘keep stirring’ like your life depends on it. Well, here’s a secret: nothing will happen if you turn away from your saucepan for a minute to check on the kids in the bath, so please make this recipe and if you need to step away for a minute or two, it will be as delicious – I can vouch for it.” – Lisa Clark.


Recipe extract from ‘Everyday’ by Lisa Clark, published by Penguin Random House South Africa.

 

 

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Also try:

Mushroom and truffle arancini with pea purée

3 h 30 Heat a pan suitable for cooking risotto over high heat. Add enough olive oil and butter to sauté the mushrooms. Once cooked, remove the mushrooms from the pan and set aside, discarding any excess oil from the pan.

 

 



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