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Chorizo & kale risotto

I used Jamie Olivers recipe as inspiration but adjusted to what I had in my pantry. He uses wine and canned tomatoes which I'm sure would make this delicious but I just had homemade chicken stock so I increased the liquid component to compensate.


https://www.jamieoliver.com/recipes/pork-recipes/tomato-red-wine-chorizo-risotto/


olive oil

½ red onion

1 clove of garlic

2 chorizo sausages (out of the skin)

½ a bunch of fresh flat-leaf parsley , (15g)

1.5 litres of organic chicken or vegetable stock

300 g risotto rice

50 g Parmesan cheese , plus extra to serve


I also roasted cauliflower in the oven and served it with the risotto and pea shoots on the side.


  1. Peel and finely chop the onion and garlic, squeeze the chorizo out of the skin, then pick and finely chop the parsley leaves, finely chopping the stalks.

  2. Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, onion, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the onion is softened and the chorizo is beginning to crisp.

  3. In another pan, heat the stock. Add the rice to the onion mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips.

  4. Add the hot stock, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.

  5. The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid.

  6. Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.

  7. Serve topped with extra grated Parmesan and the chopped parsley leaves.


 


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