This Chorizo & red pepper risotto recipe makes for a super yummy student meal.
A chorizo ring only costs around £2-3 and you can use it to create several tasty meals.
This risotto recipe can pretty much be rustled up with whatever you can find, but the chorizo gives it a beautiful smoky taste and a rich golden colour.
- 1 chorizo ring, use around 1/3 to serve 1 person (sliced chorizo can also be used)
- 1 red pepper, diced
- 1 clove of garlic, crushed or finely chopped
- 1 red chilli (optional), finely sliced
- Spinach (optional)
- Risotto (Arborio) rice (around 100g per person)
- 1 chicken or vegetable stock cube
- Pinch of salt and pepper
How to make Chorizo & red pepper risotto:
- Start by preparing a large saucepan of stock. Simply crumble 1 stock cube into the pan and top with boiling water. Put the pan of stock on a low heat on the ring directly behind the pan you’ll be using to cook the risotto.
- The trick with a risotto is to regularly add the stock, so make the journey from your stock pan to your risotto pan as efficient as possible!
- With your stock gently simmering, fry your chorizo in a little olive oil in a separate pan. Once the chorizo had started to release its golden oils, add the garlic and chilli and allow to gently cook for 2 minutes. Add the pepper, stir, and then add the risotto rice.
- Stir the ingredients and allow the rice to take on the lovely golden colour before ladling in a spoon of stock. Keep stirring and add more stock once the liquid has been absorbed. Ideally the heat should be turned up in order to cook the rice fairly quickly.
- The rice should take about 20 minutes to cook, and while you’ll need to stay by the pan to keep adding the stock, the results will be well worth it!
- Don’t worry if you run out of stock, just make up some more, or, if the rice is nearly cooked, just add boiling water. After you’ve tasted the rice and you’re happy it’s cooked, add the spinach (optional) and season with salt and pepper.