Chorizo and Broad Bean Risotto

Dish - Everyday Dish - - Mains -

Use a soft cured Span­ish chorizo rather than a hard, drier style chorizo for this recipe – and if broad beans aren’t pop­u­lar in your house use frozen peas or cooked green beans, thinly sliced.

Cook the broad beans in boiling wa­ter for 3–4 min­utes then drain and re­fresh in cold wa­ter. Peel and dis­card the skins. Set aside.

Put the stock in a saucepan, heat and keep warm.

Heat the oil in a sauté pan over a low heat and add the chorizo. Cook for 2 min­utes un­til the chorizo has re­leased its smoky, pa­prika-flavoured oil and is lightly golden. Re­move with a slot­ted spoon and set aside.

Add the onion and gar­lic to the pan with a good pinch of salt. Cover and cook for 10 min­utes un­til ten­der, stir­ring oc­ca­sion­ally.

Add the rice, stir­ring well to coat each grain in the oil. Cook for another minute un­til the rice is warm (toasted).

Add the wine and stir un­til most of the liq­uid has been ab­sorbed.

Be­gin adding the warm stock, a la­dle at a time, stir­ring and al­low­ing the liq­uid to be ab­sorbed be­fore adding the next quan­tity. When the risotto is ten­der to the bite and has a creamy con­sis­tency ( this should take about 20 min­utes), add the chorizo and any juices, the broad beans and the pars­ley and gen­tly com­bine. Sea­son if needed and serve im­me­di­ately.

Serves 4–6 COOK’S TIP: If the chorizo doesn’t re­lease much pa­prikaflavoured oil, add ½ a tea­spoon of smoked pa­prika when cook­ing the onion.


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