Easiest Ever Risotto – We used Chorizo, Mushroom and Leek


If me and Paulie are stuck for something for dinner or if one of us is feeling unwell, our go to dish is a risotto. You can more or less add anything you have lying around in the fridge. So if you have an onion but not a leek, or bacon and no chorizo just substitute them for whatever you like and your preferred taste. Last night we had some mushrooms left over from a pizza, chorizo from a lunch and we always have a leek or onion lying at the bottom of the fridge, sometimes we add a handful of frozen peas, it really is that versatile. The only ingredients that are a must are the aborio rice and of course stock! I can’t say how many times Paulie’s risotto has nursed me back to health, saved the night for dinner if we forget to take something out the freezer and stopped us going to a take away when we have got home late. It is so easy I can make it, (!) and it only take 30 mins. There is none of this hassle of adding a ladel of stock and you have complete control on how wet or dry you make it as I know there are a lot of different opinions regarding this. Honestly if you master this you will never be caught out again and will have a standby meal for any occasion from fridge and store cupboard ingredients.


  • 1 tbsp Olive Oil
  • 1 large Leek – peeled and cut into rings
  • 200g of sliced Chorizo
  • 150g of Risotto rice
  • 150g of Sliced Mushrooms
  • 500ml of Vegetable Stock


1. Place a large frying pan over a medium heat and add the olive oil
2. Add the Leeks and let them sweat for about 5 minutes – don’t let them burn!
3. Throw in the sliced Chorizo and cook for 1 minute
4. Add the Risotto Rice and stir it round to combine with the other ingredients for about 2 minutes
5. Next add 100ml of the vegetable stock and allow the rice to absorb the liquid
6. Whilst this is happening, toss the mushrooms into the pan and stir to combine
7. Now add the remaining stock in 2 or 3 stages, turn the pan down to a low simmer and stir occasionally
8. Once you have added all of the stock and it has been absorbed (20 minutes or so), you need to look for the perfect Risotto consistency,
9. The perfect Risotto should look appetising – not too dry or too watery!
10. Spoon the contents of the pan into 2 bowls and grate some parmesan cheese over the top.
11. We like ours with some flavoured oil drizzled over. Truffle or Chilli oil are our favourites.

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