Okay, so I might not be the perfect domestic goddess – but that doesn’t stop me from trying! This is one of our family favourites and my big girl chose this for dinner last night in celebration of her first day at high school. Not that she felt the need to celebrate. She took it all in her stride and really didn’t understand what the fuss was all about..
Here is my recipe for my delicious Chorizo and Red Pepper Risotto!
225g chorizo (approx – obviously dependant on the size of the sausage – ooo er!)
1 red pepper (deseeded and sliced)
1 onion (finely chopped)
4 cloves of garlic (finely chopped)
300g arborio risotto rice
1 litre hot chicken stock (approx)
olive oil (about 1 tbsp – for frying)
handful of fresh parsley (chopped)
salt and pepper to season
- Place the sliced red pepper on a baking tray with a little olive oil, salt and pepper and roast in a hot oven for about 20 minutes.
- In the meantime, gently fry the onion and garlic in olive oil until soft in a large pan. If you didn’t want to roast the red pepper, you could fry them at the same time but honestly, the taste is so much better when they have been roasted.
- Now slice the chorizo then add to the pan and fry gently until all the gorgeous oils are released. I like to keep the pieces quite chunky but obviously slice them however you like best.
- Next add the rice. I love arborio rice for risotto as it cooks to such a soft and creamy consistency while retaining some bite. Stir it in so that it is coated in the lovely pan oils but only for a couple of minutes. You need to stir continuously so it doesn’t stick.
- Then you need to add the stock a little at a time, I usually do it a ladle at a time. I use Kallo Organic stock cubes as they come in a super child friendly low salt variety but of course if you have your own homemade stock – then all the better! Keep adding more stock as the rice absorbs the liquid, and usually after about 20 minutes and a litre of stock – it will be cooked to perfection and be creamy yet firm.
- Stir in the chopped parsley and add salt and pepper to taste. If you don’t have fresh parsley, then obviously it’s fine to use dried but you would need to add that at the start. Fresh herbs are always better of course but this is family cooking – making do with what you have in your store cupboards is more than alright!
- Serve with freshly grated parmesan (and we had ours with a lovely green side salad and piles of garlic bread because we are greedy guts!)
There you have it!