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Oven-baked Chorizo & Red Pepper Risotto
- 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
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.