Chorizo & broad bean risotto
Serves 4
Easy
Prep:
Cook:
Fuse Spanish paprika flavoured sausage with Italian rice to create a simple yet indulgent dish with a bit of spice
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- 1 tbsp olive oil
- 100g smoked bacondiced
- 2 shallotschopped
- 2 garlic clovescrushed
- 350g small cooking chorizo
- 300g risotto rice
- 1l hot chicken stock
- 300g frozen broad beans
Nutrition: per serving
- kcal830
- fat45g
- saturates17g
- carbs71g
- sugars4g
- fibre8g
- protein41g
- salt5.06g
Method
step 1
Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.
step 2
Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.
