YUM: Mushroom and Chorizo Risotto!

Get in the kitchen this weekend and treat your insides to a yummy, healthy and hearty meal.

Mushroom and Chorizo Risotto

Portions: Serves 4

INGREDIENTS

250g Risotto Rice

2 crushed garlic cloves

1 finely chopped onion

25ml Olive Oil

25g Unsalted Butter

1 bay leaf

2 teaspoons dried thyme

175g Quartered Chestnut Mushrooms

1L water

150g Chorizo (diced thumbnail size)

½ Bunch Finely chopped chives

30g grated Parmesan cheese

METHOD
Place a saucepan onto medium heat and add the Olive Oil

Add the garlic, onion and thyme and fry for 2 minutes until soft but not coloured

Add the butter and melt.

Add the chorizo and mushrooms and fry for a further 3 minutes.

Add the rice and bay leaf – then stir.

Gradually add the liquid and keep stirring as the risotto simmers (approx. 20 minutes)

Once the rice is tender stir in the chives and cheese and serve.

Rob Rees