- Chorizo & Tomato Risotto.jpg (76.73 KiB) Viewed 242 times
Takes: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tsbp olive oil
- 1 onion, chopped
- 100g salami or chorizo, chopped
- 2 garlic cloves, crushed
- 300g risotto rice
- 125ml dry white wine
- 400g can chopped tomatoes
- 500ml hot chicken stock
- 125g cherry tomatoes, halved
- 60g pitted black olives from a jar, drained
- 30g Parmesan cheese, finely grated
- Small handful of fresh flat-leaf parsley, finely chopped, plus extra to serve (optional)
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Heat the oil in a large deep ovenproof frying pan over a high heat. Cook the onion, salami or chorizo and garlic for 2 - 3 minutes, stirring, until the onion is softened.
2. Add the rice and cook for 1 minute, stirring to coat the rice in the oil. Mix in the wine and simmer for 2 minutes until the liquid has evaporated.
3. Stir in the tomatoes and stock and bring to the boil. Remove from the heat, cover with a lid or foil and bake for 15 minutes.
4. Stir in the remaining ingredients, cover and set aside for 10 minutes. Serve garnished with the extra parsley, if using.
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