A(nother) recipe nicked from Hello Fresh for those nights when you just want to eat something fast, satisfying and posthaste.
Ingredients
- 4 chorizo sausages of whichever heat variety you prefer, cut into roughly 1.5cm cubes
- 2 brown onions, finely chopped
- 4 cloves garlic, minced
- 1 lemon, zested and then cut into wedges
- small bunch thyme, the leaves stripped therefrom
- chilli flakes, quantity to your preferences
- 1 1/2 cups of arboro rice
- 1 litre chicken stock
- baby spinach (a decent amount, like a nice brown paper bag full, as these are your greens for the night)
- two punnets of pop tomatoes, halved
- at least 60g parmesan, grated
- 40g butter
- olive oil, salt and pepper
Method
Preheat the oven to 200•C (fanforced).
Grab yourself a nice big oven-proof frypan with a lid, or if you don’t have one of those, just your ordinary frypan and a largeish baking dish.
Heat a drizzle of oil in the frypan over a medium high heat. Add the chorizo and cook, stirring, until golden and crisp (about 4 minutes or so). Then add the onion and continue to cook and stir until this has softened and gone translucent (another 4 minutes or so).
Now chuck in the garlic, lemon zest, thyme leaves and chilli flakes. Keep stirring for another minute while these make lovely smells. Add the rice and stir to combine nicely and coat the rice in all the yumminess. Finally stir in the stock and bring this all up to the boil.
If your frypan has a lid and can go in the oven, pop that lid on now (you may want to put an additional lid of baking paper to provide a good seal). Otherwise, transfer the rice mixture to your baking dish and cover that tightly with foil. Pop your pan/dish in the oven and bake for 24-28 minutes, or until the liquid is all absorbed.
Meanwhile, pop those halved pop tomatoes on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper, and toss to coat. This needs to go in the oven as well, to roast for 15-20 minutes.
When all this is done, pull out your risotto and stir through the cheese, butter and spinach (you may also have to add a little water if needed). You may need to put it back on the heat to wilt the spinach. Finally, gently fold in the tomatoes and check is any further seasoning is required.
Now pour yourself some wine, turn on the tv, and serve your risotto with wedges of lemon and a flourish!
Serves 4