Chorizo and Courgette Risotto Recipe
 
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Chorizo and Courgette Risotto Recipe








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Chorizo and Courgette Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   4 or 2 hungry people
Preptime   40min
Wine/Beverage
Recommendations 		  Chianti Classico, Barbera
Ingredients
-
 1 red onion, chopped
-
 garlic clove, finely chopped
-
 2 stalks celery finely chopped
-
 300g good (carnaroli) risotto rice
-
 750ml hot chicken or veg stock
-
 grated zest and juice lemon
-
 250g chorizo, sliced
-
 1 large courgette, grated
-
 handful of pinenuts
 
-
 Parmigiano shavings to serve
Instructions
Heat oil in large pan, add onions, celery, garlic and gently fry for 4-5 mins, until soft. Stir in rice and cook for a further 3 mins until grains go translucent.
Add lemon juice, then gradually add stock, ladleful at a time, stirring for about 20 mins or until rice is al dente.
Meanwhile, fry the chorizo in pan until browned. Drain on kitchen paper.
Stir in the lemon zest, chorizo and courgette into the risotto. Season, sprinkle with pine nuts and Parmigiano.


Originally Submitted 11/2/2009




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Chorizo and Courgette Risotto Recipe - Entrees - Maindishes
 
     

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