Risotto is something I have always stayed away from cooking, thinking that it is too hard and requires too much ‘chefy’ technical know-how. Truth is it is one of the easiest things there is to make, and one of the most delicious! This is just a simple recipe for a chorizo and courgette risotto, but you can swap this for so many other ingredients as long as you keep the rice and liquid ratio the same.
One thing that is an absolute must is using proper risotto rice. It is called Arborio rice which is a type of short-grain rice which gives risotto its characteristic creamy texture. You will be able to find it with all the other rice varieties in your local supermarket.
Chorizo & Courgette Risotto
2 tbs olive oil
1 red onion, diced
3 cloves of garlic, crushed
5 sprigs of rosemary, finely chopped
3 chorizo sausages
1⅓ cup Arborio rice
100ml white wine
3 cups of chicken stock
½ cup grated parmesan cheese
- Slice the courgettes and chorizo sausages on an angle and about 5mm thick.
- Heat up the olive oil in a pan over medium to high heat and add the onion, garlic, rosemary and chorizo sausages. Cook until the onion is soft, approximately 5 minutes. Transfer this to a deep pot.
- Fry the courgettes in the same pan until soft and keep to the side. (I keep the courgettes separate because if they go in the pot with all the other ingredients they become too mushy).
- Place the pot on the stove over a low heat and add the rice, mix thoroughly with the other ingredients and add the wine.
- Slowly pour in the chicken stock and stir well.
- Leave the risotto on the stove, stirring occasionally. (Make sure that it doesn’t boil).
- After half an hour all the liquid should have been soaked up by the rice and it is ready to come off the stove. (If there is still some liquid left in the pot, leave it for another five minutes and check it again). Stir in the courgettes just before you take it off the heat.
- Take off the heat , stir in the parmesan cheese and serve immediately.
…be fearless, and have fun!