Chorizo-Veggie Risotto

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs carrot
• 2pcs chorizo sausages
• 1pcs chicken-style stock cubes
• 150g arborio rice
• 50g parmesan
• 1bunch thyme
• 150g peas
• 100g baby spinach leaves
• 625ml (2½ cups) boiling water
• 15ml olive oil
• 10g butter

Method

1. Step 1 — Start prep
   Crush or finely chop the garlic. Quarter the carrot lengthwise and thinly slice. Thinly slice the chorizo. Crumble the stock cubes into a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.
2. Step 2 — Start risotto
   Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the carrot and chorizo, stirring occasionally, for 4 mins or until the carrot is softened and the chorizo is golden and slightly crisp. Add the garlic and cook, stirring, for a further 1 min until fragrant.      
3. Step 3 — Add rice
   Add the rice to the chorizo mixture and cook, stirring, for 30 secs or until the grains are well coated.
4. Step 4 — Cook risotto
   Stir the stock into the rice mixture and bring to a simmer. Reduce the heat to low. Cover and cook, stirring occasionally, for 15 mins or until the rice is almost tender.
5. Step 5 — Finish prep
   While the risotto is cooking, bring a small saucepan of water to the boil for the peas. Finely grate the parmesan. Strip half the thyme leaves*, discarding the tough stems. Add the peas to the pan of boiling water, return to the boil and cook for 1 min. Drain.
6. Step 6 — Finish risotto and serve
   Stir the peas into the risotto and cook, stirring, for 3 mins or until the rice is creamy and tender. Add the spinach, thyme, half the parmesan and 10g butter and stir to combine. Remove from the heat and stand, covered, for 5 mins. Taste, then season with salt and pepper. Divide the risotto among bowls. Scatter with the remaining parmesan to serve.

Allergens

Milk