Use a soft cured Spanish
chorizo rather than a hard, drier style chorizo for this recipe –
and if broad beans aren’t popular in your house use frozen peas or
cooked green beans, thinly sliced. 2 cups
frozen broad beans 6 cups chicken
stock, hot 2 tablespoons
olive oil 200 grams
chorizo sausage, thinly sliced 1 onion, finely
chopped 2 cloves garlic,
crushed 1¼ cups risotto
rice, e.g. Arborio or Vialone Nano ½ cup white wine small handful
flat-leaf parsley, finely chopped sea salt and
freshly ground pepper Cook the broad beans in
boiling water for 3-4 minutes then drain and refresh in cold water.
Peel and discard the skins. Set aside.
Put the stock in a saucepan, heat and keep warm. Heat the oil in a sauté
pan over a low heat and add the chorizo. Cook for 2 minutes until
the chorizo has released its smoky, paprika-flavoured oil and is
lightly golden. Remove with a slotted spoon and set aside. Add the onion and garlic
to the pan with a good pinch of salt. Cover and cook for 10 minutes
until tender, stirring occasionally.
Add the rice, stirring well to coat each grain in the oil. Cook for
another minute until the rice is warm (toasted). Add the wine and stir
until most of the liquid has been absorbed.
Begin adding the warm stock, a ladle at a time, stirring and allowing
the liquid to be absorbed before adding the next quantity. When the
risotto is tender to the bite and has a creamy consistency (this
should take about 20 minutes), add the chorizo and any juices, the
broad beans and the parsley and gently combine. Season if needed
and serve immediately. Serves 4-6 Cook’s Tip: If the chorizo
doesn’t release much paprika-flavoured oil, add ½ a teaspoon of
smoked paprika when cooking the onion.
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