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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
  Chianti Classico, Barbera

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

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.

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