Chorizo and Broad Bean Risotto
Photography by Manja Wachsmuth.
Use a soft cured Spanish chorizo rather than a hard, drier style chorizo for this recipes – and if broad beans aren’t popular in your house use frozen peas or cooked green beans, thinly sliced.
Serves: 4–6
INGREDIENTS
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
METHOD
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.
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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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!