Chorizo & Red Pepper Risotto

Ingredients: (Makes 4)

Chorizo 200g or 7oz
Beef Stock 1 cube
Water 700ml or 24fl oz
Arborio Rice 300g or 10.6oz
Red Pepper 2,. large
Brown Onion 1, large
Single Cream 80ml or 2.7fl oz
Parmesan Cheese 80g or 2.8oz
Garlic 6 cloves

Instructions:

Dice the onion, red peppers, and chorizo. Mince the garlic and set aside. Heat a
large skillet or pan over medium heat. Add a splash of olive oil and sauté the onion
and garlic until soft and translucent, about 5 minutes.

Add the diced red peppers and chorizo to the pan. Cook for another 5–7 minutes
until the peppers soften and the chorizo releases its smoky oils.

Stir the risotto rice into the pan, ensuring it’s fully coated in the oil. Cook for 2
minutes, stirring frequently.

Begin adding the warmed beef stock a ladle at a time, stirring constantly. Allow the
rice to absorb the liquid before adding more. Continue this process for about 15
minutes, or until the rice is al dente (cooked but with a slight bite).

Once the rice is cooked, reduce the heat to low and stir in the single cream and
grated Parmesan. Cook for an additional 2 minutes until creamy. Adjust seasoning
with salt and pepper if needed

Nutrition Facts: