About this recipe:I've been trying out different risotto recipes for a while and after lots of experimentation this has become a firm favourite amongst my family and friends. The chorizo is the real star of this dish and the chilli adds a bit of a kick whilst the lemon and coriander keep it nice and fresh.
200g chorizo, skin removed and cut into 1cm chunks
1 yellow pepper, diced
300g tin borlotti beans
200 to 300g garden peas
10 to 15 cherry tomatoes
juice from 1 lemon
2 handfuls coriander leaves, finely chopped
50 to 100g freshly grated Parmesan cheese
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Method Prep:20min › Cook:30min › Ready in:50min
In a large thick bottomed pan, fry the onions, garlic and one of the chillies in a few tablespoons of olive oil. Add the risotto rice and keep stirring to ensure the rice doesn't stick to the bottom of the pan. Continue frying until the grains turn translucent.
Add half the cider and allow the rice to absorb it before adding the rest. Once all the cider is absorbed start adding the stock in small amounts allowing it to be absorbed by the rice before adding more. Keep stirring and continue like this until the rice is al dente. You might not need all the stock.
This step should be started part way through step 2 and added to the rice a couple of minutes before the rice is cooked. In a separate frying pan, heat some olive oil and add the other chilli and chorizo. Fry for a few minutes before adding the yellow pepper, borlotti beans, peas, cherry tomatoes and finally the lemon juice and coriander. Fry for a few more minutes before adding all the contents to the main pan.
Remove from the heat and add the butter and parmesan, stir and leave with a lid on for 3 or 4 minutes.
Stir again before serving with crusty bread and a sprinkling of Parmesan.
Tried this after Googling ingredients I had in the fridge and since then it's become a staple light-summer-dinner for me. Even a vegetarian version I made at a homeless shelter went down well. - 13 May 2016