|The kitchen lights have lent it a rather more orange glow than in actuality!|
There we sat, debating what to put on this week's menu list, when we both had a Risotto thought. Mine went along the lines of "risotto .... mmmmn, good idea!", hubby's went along the lines of "what if we had a risotto ... with maybe chorizo ... and red pepper ... and probably peas ... and ..." and so the Chorizo & Red Pepper risotto was born.
The added benefit to this lovely risotto is it's extreme child-friendliness. If your child is old enough to chew chorizo pieces, then they're going to love this risotto.
CHORIZO & RED PEPPER RISOTTO (feeds 3)
500g Arborio rice
1 litre pork or vegetable stock
2 large shallots, diced small
1 red pepper, finely sliced
25g butter or olive oil
1 level teaspoon smoked paprika (or more to taste)
20g grated Parmesan (with shavings to garnish)
225g thinly sliced Chorizo
200g frozen peas, defrosted and warmed
1 small wedge of lemon.
1. Gently cook the shallots and red pepper in the butter (or oil) for five minutes or until the shallots are soft, but not browned.
2. Add the smoked paprika and chorizo and cook for a further few minutes before turning up the heat and adding the rice.
3. Once all of the grains of rice are thoroughly coated in the spiced oils and the pan temperature is high, add a splash of stock to 'release' the pan.
4. Continue adding the stock, a ladleful at a time in the usual risotto method until it has been absorbed, the rice is cooked and the risotto is 'oozy'. A little extra boiled water or stock should be kept on hand in case the rice is especially thirsty.
5. Stir in the warmed peas, grated parmesan and a small squeeze of lemon before removing from the heat for a quick rest (the risotto, not the cook).
6. Serve in warmed bowls, garnished with the parmesan shavings.
Note: Do not add frozen peas, as this will kill the cooking process and make the ooze go all runny!
Accompany with warmed bread or a side salad. Delicious!