Chorizo, Spinach and Lemon Risotto

Chorizo, Spinach and Lemon Risotto

Chorizo, Spinach and Lemon Risotto

Preparation Time: 15 minutes
Cooking: 20 minutes
Service: Entree 4, or Main 2

 

 


Directions

1. Add oil to saucepan, fry chorizo lightly and put aside

2. Add onion and garlic to the saucepan and sauté lightly

3. Add rinsed Arborio rice to saucepan

4. Stir and cook rice whilst adding stock by the ladleful until the stock has been absorbed (avoid rice sticking to the pan)

5. When 80% cooked, taste the risotto, it should be soft to the touch

6. At this point season to taste, add half the grated parmesan

7. Return chorizo to mixture and continue until cooked

8. Stir in spinach and lemon zest

Plate as desired, garnish with rest of parmesan and chopped basil

Serve with crusty bread

Ingredients

4 chorizo sausages (half length ways then slice)

1 small white onion (roughly diced)

2 garlic cloves (roughly chopped)

2 cups of Arborio rice, rinsed

1 litre of chicken stock

100g baby spinach, stemmed

Zest from 1 lemon

Salt & pepper to taste

½ cup of parmesan cheese, grated

8-10 basil leaves, roughly chopped for garnish