Chorizo and broad bean risotto
Chorizo & broad bean risotto
Fuse Spanish paprika flavoured sausage with Italian rice to create a simple yet indulgent dish with a bit of spice
- Prep: 10 mins
Cook: 30 mins - Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 100g smoked bacon, diced
- 2 shallots, chopped
- 2 garlic cloves, crushed
- 350g small cooking chorizo
- 300g risotto rice
- 1l hot chicken stock
- 300g frozen broad beans
Chorizo
This Spanish sausage comes in both
fresh and dried varieties. The fresh are
perfect for cooking, and the dried,
which don’t necessarily need cooking,
can be eaten as tapas. Chorizo gets its
distinctive flavour from smoked paprika
and can be either dulce (sweet) or
picante (spicy).
Method
-
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.
-
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.
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