Autumn Munchies

Chorizo Risotto (Or The Veggie Kind)

With golden leaves now heaped up on the sides of the pavement it seems to me time to start cooking some Autumnal treats. And whilst I’m getting more and more excited for pumpkin season you can’t beat a good risotto to warm you up and fill your belly.

This recipe includes chorizo, which I enjoy as a nice Spanish twist on an Italian dish, but is great to serve when you are cooking for meat lovers and vegetarians, as the meat only gets stirred in right at the end 🙂

THE RECIPE

Useful Info
This recipe is…
Gluten-Free

Ingredients (Serves 4)

1 Large White Onion, Finely Chopped
200g Tenderstem Broccoli
1 Handful of Frozen Petit Pois
120g Arborio Risotto Rice
3 Heaped tbsp Grated Parmesan (or Grano Padano)
50g Unsalted Butter
1 Litre Vegetable Stock (you may not use it all)
1-2 Chorizo Ring(s)
Olive Oil (or Chilli Oil)
Salt and Pepper to taste

Method

1. Prepare! Measure out the rice and butter, cut the onion in to little squares, slice the chorizo into half-moons and chop the broccoli in to 1 inch chunks (this is one of the few occasions where I think it’s OK to cut up Tenderstem).

2. Heat oil in a large saucepan on a low heat, add the onion and cook until soft.

3. In a separate pan, heat some more oil and add the chorizo. Turn it regularly until cooked evenly on all sides and crispy. Set aside until later.

4. Add the rice in with the onion and half of the butter and cook for a couple of minutes stirring regularly.

5. Pour a little vegetable stock in with the rice and the onion and keep stirring.

6. Once the rice has absorbed the stock add some more and keep stirring.

7. Commend yourself for your patience. Add more stock and stir.

8. Repeat this process until the rice is fat with some bite, add in the broccoli and stir.

9. Throw in the handful of Petit Pois and…. STIR.

10. Once the rice is soft and fluffy but with a little bite it is ready to serve.

11. Salt and pepper to taste, remove from the heat, and swirl in the rest of the butter.

12. Mix in the parmesan, add the chorizo and enjoy!

So as you may have gathered the key ingrediant in this recipe is patience! But if you can stick out all the pouring and stirring it is well worth the wait!

Happy eating 🙂

x

Tags: Autumn Meals Chorizo Gluten-Free Risotto

Categories: Domestic Goddess Ilona's Weekly Munchies