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So I have a few risotto recipe already on the play list, and that’s for good reason. Risotto’s are excellent for times like this, because they are so versatile and you can swap out ingredients and use up leftovers to make a great meal. This chorizo and spinach risotto is no exception, and because chorizo already has a bunch of flavour already, it means you don’t need to add a load of ingredients to make it taste good.
The trick with a risotto is firstly use good stock, and secondly make sure you keep stirring and don’t be tempted to walk away. The constant stirring agitates the starch in the rice and is what gives the risotto it’s distinct creamy texture. Try to serve the risotto straight away, but if you can’t don’t panic. leave the risotto on a very low heat to keep warm, and just add a touch of hot water or stock at the last minute to loosen it.
#risotto #chorizo #pantrydemicrecipes
To make my chorizo and spinach risotto you will need:
►300g of risotto rice (arborio or carnaroli)
►3 medium tomatoes diced
►About 225g of chorizo (1 whole chorizo)
►1 medium white onion diced
►About 1 litre of chicken or vegetable stock
►Roughly 2 big handfuls of washed baby spinach
►About 2 tbsp of lemon juice
►A good handful of fresh parsley or basil
►Olive oil
►Salt & pepper
►Knob of butter (optional)
►Grated parmesan if you have it
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