Easy Recipes – Chorizo and Broccoli Risotto
Chorizo and Broccoli Risotto
Serves 4
Prep time : 10 minutes
Cooking time : 30 minutes
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You will need a non stick pan with a fitted lid for this recipe. This recipe utilises our no fuss method of cooking a perfect risotto.
Ingredients
400 grams smoked chorizo sausage, quartered lengthways and finely sliced into quarter rounds.
1 cup broccoli florets, washed and cut into small pieces.
1 large red capsicum, diced.
1 onion, peeled and diced.
2 cloves of garlic, crushed.
2 sticks of fresh thyme.
1/4 cup finely chopped parsley.
1/4 cup grated parmesan.
1 cup arborio rice.
3 cups chicken stock.
1 cup dry white wine.
Salt and pepper to season.
Extra parmesan to serve.
Method
Heat a non stick pan over medium heat.
Add chorizo and once fat begins to render, add the thyme and stir while cooking for 5 minutes.
Remove thyme from pan.
Add garlic and onion and cook for 3-4 minutes, or until onion becomes soft.
Add the rice and stir until it starts to become translucent, about 1 minute.
Add the wine and 2 cups of stock, stir in then fit lid to the pan and let simmer gently for 10 minutes.
Remove lid, add half a cup of stock and cook for a further 5 minutes.
Add broccoli and capsicum and stir through.
Taste test for seasoning and adjust to suit.
Note:
For the remaining 5 minutes you will need to regularly stir the risotto and add some stock in small amounts if needed to prevent it catching.
Risotto is cooked when the rice offers only slight resistance as your bite through it.
Cooked risotto should still be slightly wet in the pan.
Turn off the heat, stir through parmesan and parsley.
Serving
Mound into bowls, top with some extra parmesan and serve hot.
Serve with some crusty toasted bread, you’ll need something to mop up the last juices from your bowl.
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