If you follow my blog you will know I am dairy and soya free as Ava is allergic to them. I’ve been experimenting with some of my favourite meals and treats to re invent them so that I can continue to eat them. Each week I am going to post a new recipe. I hope you enjoy.
Chorizo and Tomato Risotto
Risotto is one of my favourite meals, there are some tips I have picked up that really do make this rice dish delicious and creamy. I usually cook a different version of this meal and add in cheese and butter so I wasn’t sure how it would taste without them. It was however delicious and is definitely a meal that I will cook again.
The following will make enough for two large portions.
Heat the oil in a pan and add the onions. Once the onions are sizzling add the Chorizo and cook for a few minutes.
Add the rice and stir continuously until the edges of each grain turn transparent. Add some of the stock, enough to cover the rice and no more.
Stir in the tomatoes and when the stock is nearly all absorbed add some more, again adding just enough to cover the rice.
You will need to keep and eye on this dish as it is cooking and stir often to prevent it sticking. It takes time to add the stock slowly but the end result is worth it. Keep adding stock slowly as above until the rice starts to look soft and sticky.
Check your rice, it should be soft with a slight crisp in the middle and there should be a bit of stock left so that the rice doesn’t go dry. Once you have achieved this turn off the heat season and add a couple of knobs of your chosen butter or butter alternative. Put on a lid and let it melt. Once melted stir it in.
You can season this dish with pepper once served however with the chorizo I don’t think it’s needed. You could also add some finely grated cheese.
I can confirm that this dish is deliciously satisfying, and for a real treat it goes very nicely with a glass of white wine.