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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