Ingredients
Units
Scale
1 tbs olive oil
1 onion, finely chopped
3 cloves of garlic, crushed
2 cups arborio rice
4 cups (1L) of chicken stock
2 chorizos, sliced
400g tin of chopped tomatoes or passata
1 capsicum, chopped
60g of English Spinach
Chilli flakes, optional
Instructions
- Preheat the oven to 180ºC. In an oven-proof and stove-proof pot (that has a lid), heat the oil over medium heat. Add the onion and garlic. Cook until the onion softens.
- Add the arborio rice, and coat in the oil. Stir for 1 minute, and screaming for liquid.
- Add the chicken stock and stir combine. Scrape down any stray pieces of onion that have escaped up the side of the pot. Put the lid on and place into the oven. Cook for 30 minutes (don’t stir or touch it. Let it do it’s thing).
- In a dry frying pan, cook the chorizo. You don’t need oil as the chorizo has fats that will start to cook out as it warms.
- Once they’re crispy and browned, add the chopped capsicum, and cook until slightly softened.
- Add the tomatoes or passata, and stir to combine. Bring down to a simmer and leave simmering until the rice is cooked.
- Once the rice is cooked, give it a good stir though. It’s OK if it’s still a little wet.
- Add in the chorizo/tomato mix, and stir to combine. Add in the spinach, and the residual heat from the risotto and chorizo will help it to wilt. Stir again. Serve, and enjoy.
Nutrition
- Serving Size: 4