About this recipe:This novel take on risotto is one of my husband's favourite dishes. The chorizo really adds a nice spice and you can make it as hot or mild as you like. If you don't want the heat, use a regular pork sausage.
2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 clove of garlic, finely chopped (optional)
1 fresh chorizo sausage, chopped
handful of pitted Kalamata olives
1 teaspoon sea salt
180g arborio rice
375ml chicken stock or water
400g tin chopped tomatoes
185g tin tuna packed in spring water
3-4 small courgettes, thinly sliced
freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley
grated Parmesan cheese, for serving (optional)
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 200 C / Gas 6.
Heat a three-litre ovenproof casserole (with a lid) over a medium heat. Add the olive oil, onion, sausage, garlic and sea salt and stir for five minutes, or until the onion is soft and translucent.
Add the rice to the dish and stir for another minute. Add the stock or water and the chopped tomatoes and bring to simmering point. Stir in the tuna, courgette and season with black pepper.
Cover the dish and bake the risotto in the pre-heated oven for thirty minutes, or until the rice is cooked. Stir in the olives.
Scatter parsley over the top, sprinkle with grated Parmesan if desired, and serve in the dish.