RECIPE

Oven-baked Chorizo & Red Pepper Risotto

Name: Oven-baked Chorizo & Red Pepper Risotto
Ingredients: 3 ½ Chorizo (Sliced on the diagonal); 1 Onion (Chopped); 1 Red Pepper (Diced); 2 Garlic Cloves (Finely sliced); 11 oz Arborio rice; 1 Carrot (Finely sliced); 25 fl oz Chicken Stock; 14 oz Tin of Cherry Tomatoes; 3 ½ fl oz Dry White Wine; Salt and freshly ground black pepper; Olive oil; 3 tbsp Chopped Parsley; Parmesan shavings (to garnish)

Catherine’s Farmhouse Kitchen: Quarantine Edition

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Oven-baked Chorizo & Red Pepper Risotto

Ingredients

3 ½ Chorizo Sliced on the diagonal
1 Onion Chopped
1 Red Pepper Diced
2 Garlic Cloves Finely sliced
11 oz Arborio rice
1 Carrot Finely sliced
25 fl oz Chicken Stock
14 oz Tin of Cherry Tomatoes
3 ½ fl oz Dry White Wine
Salt and freshly ground black pepper
Olive oil
3 tbsp Chopped Parsley
Parmesan shavings to garnish

Instructions

Preheat the oven to 350°F.
Heat some oil in a casserole dish over a medium heat. Cook the chorizo for approximately 3 minutes, until fully cooked. Remove from the pan and set aside.
Add the onion and red pepper to the pan and sauté on a low heat for 7–10 minutes, until lightly golden.
Add the garlic and cook for 1 minute. Add the rice, carrots, celery and parsley. Allow to cook for 2 minutes, stirring from time to time. Return the chorizo to the pan.
In a separate pan, heat the chicken stock, wine and tomatoes, then add to the casserole dish. Stir and cover tightly with foil or a lid.
Place in the oven and cook for approximately 35 minutes, until the liquid is absorbed, and the rice is just tender. Garnish with fresh parsley and parmesan shavings and serve.