Chorizo & kale risotto

Just a few ingredients come together to make this fab dish.

SERVES 4 PREP 25min COOK about 40min

• 2tbsp sunflower oil

• 125g (4oz) chorizo sausage, chopped into small chunks

• 1 onion, finely chopped

• 125g (4oz) kale, shredded

(tough stalks removed)

• 300g (11oz) risotto rice

• 1.1-1.2 litre (2-2¼ pint) hot chicken or vegetable stock

• 100g (3½oz) Parmesan cheese, grated, plus optional extra to serve

1 Heat 1tbsp oil in a large pan over medium heat and fry chorizo until golden and the oil is red. Empty into a small bowl and set aside. Add remaining oil to pan and gently fry onion for 10min until softened.

2 In a large pan of boiling water, cook kale for 5min until tender.

Drain well and set aside.

3 Add rice to onion pan and fry, stirring, for 1min. Add a ladle of stock and stir frequently until liquid has been fully absorbed. Keep adding stock one ladle at a time, stirring frequently while rice absorbs liquid. Continue cooking in this way until rice is tender, but retains a tiny bite – about 15-17min.

4 Lift chorizo out of bowl and add to pan (leave red oil behind), with the kale and Parmesan. Mix and check seasoning. Take pan off heat, cover and leave for 2min. Divide among 4 warmed bowls and garnish with chorizo oil. Serve with a little extra Parmesan, if you like. PER SERVING: CALS 589; FAT 22G; SAT FAT 9G; CARBS 67G