🍷 Tomato, Red Wine & Chorizo Risotto

⏱️ Prep: none  |  ⏲️ Cook: 35m

Ingredients:

• 2 shallots, finely chopped
• 1 clove garlic, finely chopped
• 80g chorizo, finely chopped
• ½ bunch parsley (15g), finely chopped, stalks and leaves separated
• 750ml-1L chicken or vegetable stock
• 1 tin (400g) plum tomatoes
• 300g risotto rice
• 200ml red wine
• 50g Parmesan, grated, plus extra to serve
• Olive oil

Instructions:

1. Put 750ml-1L chicken or vegetable stock and 1 tin of plum tomatoes in a pan over a low heat to warm through. While it heats, finely chop 2 shallots, 1 clove garlic, 80g chorizo and ½ bunch parsley, keeping the parsley stalks and leaves separate.
2. In a wide, shallow pan, heat a glug of olive oil over medium-high heat. Add the chopped shallots, garlic, chorizo and the parsley stalks. Cook until the shallots have softened and the chorizo is beginning to crisp.
3. Add 300g risotto rice, stir, then pour in 200ml red wine.
4. Cook until the wine has almost evaporated, then add the hot stock mixture a ladle at a time, stirring well with each addition, until the rice is tender with a little bite in the middle. Grate 50g Parmesan between ladles.
5. When the rice is cooked, add the grated Parmesan and seasoning, stir well and take off the heat. Cover for 5 minutes, then stir again, tasting and adjusting the seasoning if necessary.
6. Serve topped with the chopped parsley leaves and extra grated Parmesan.