Risotto with crispy chorizo, red pepper, spinach and feta

Risotto is an absolute favourite in our house. One of my pantry staples is a bag of arborio rice. Risotto is a dish that you can basically throw anything at, conjuring up a delicious bowl of creamy tasty rice from whatever is in the fridge, which is exactly how this recipe came about.

These are all flavours that we know work: chorizo and red pepper, spinach garlic and then the tang of feta at the end crumbled over the top. Don’t be put off by the constant stirring that people always associate with risotto. See it as a relaxing, therapeutic half an hour when you can stir the risotto intermittently to stop the sticking…but also put on a quick wash with one hand and make a cuppa with the other.

Risotto is the perfect bowl to serve to all the family in this slightly snowy….sunny April that we’re experiencing! If you happened to be braving the outside try it in a big heavy based pan over the fire pit…your can sit and stir to your heart’s content while you sit and catch up with friends and family.

1 tbsp olive oil
200g diced chorizo
Half a red pepper diced
4 shallots or 1 onion, chopped
1 clove of garlic, chopped
350g arborio rice
1 glass of white wine (approx 125ml)
1.2 litres chicken stock (might need more)
2 large handfuls fresh spinach
2 tbsp grated parmesan150g feta
A handful of parsley, chopped
salt and pepper

Risotto with crispy chorizo, red pepper, spinach and feta
Serves 4

Using a heavy based frying pan fry the diced chorizo over a medium heat until just crisp. Remove with a slotted spoon and set aside leaving all the delicious juices in the pan.

Keep the pan on the heat, adding the olive oil. Add the chopped onions, and soften for a couple of minutes before adding the diced red pepper and the chopped garlic. Cook for a further minute being careful not to burn the garlic.

Add the rice and stir so the rice is coated. Next add the white wine (you can also use Vermouth) and let the liquid boil until just absorbed.

Keep the stock in a pan keeping warm and add to the rice a ladleful at a time, making sure the liquid is absorbed each time, stirring to avoid the risotto sticking. Continue to do this until the rice is swollen but still has some bite. You might need all the stock just depends on how hot the pan gets, this should take approx 20 minutes.