A risotto is our fast food as it can be so flexible with its ingredients and cooked in 30 minutes. We add frozen veg to ours and we always have chorizo and leek in the fridge. While going through our cookbooks we came across a red wine risotto in Angela Hartnett’s book and thought we would give it a go. It has more depth and richness and tasted really good. You can add your favourite ingredients to it, ours is chorizo, peas, leeks and mushrooms.
- 2 tbsp olive oil
- 1 leek, chopped
- 150g risotto rice
- handful of frozen peas
- 100ml red wine
- 400ml vegetable stock
- 6 small cooking chorizo, sliced
- 25g cold butter
- freshly grated parmesan
- salt and pepper
- Heat the oil in a large frying pan over a medium heat. Add the sliced leek’s and cook, stirring, until soft, around 2-3 minutes. Stir in the rice and cook for another 2 minutes. Turn up the heat and add in the red wine. Cook for 2 minutes to burn off the alcohol.
- Add in half the stock and cook for around 10 minutes stirring occasionally until the rice soaks up all the liquid, repeat with the remaining stock.
- Meanwhile, fry the mushrooms and chorizo in a small pan for a few minutes until the chorizo releases it oil.
- When the risotto is cooked stir in the peas, cooked chorizo and mushroom’s and finish off by stirring in the cold butter. Season and serve with grated parmesan.