Chorizo Rice Dish – Serves 2
1-2 tbsp Olive Oil
1 Onion (chopped)
1 Clove Garlic (crushed)
1/2 Red Pepper (chopped)
1/2 Courgette (chopped)
160g Risotto Rice
1/2 litre Chicken / Veg Stock
1 tsp Pesto
optional extras – chilli, spinach, mushrooms, peas.
Heat the oil in a frying pan, soften onion and garlic for 5mins.
Add peppers and courgettes, once softened slightly then stir through the rice to coat it in oil.
Add the stock and bring to the boil. Simmer the rice for 10-15mins, best not to stir as the rice will cook more evenly. Add the chorizo to heat through and leak juices for the last 5mins, stir through the pesto and add salt and pepper.
Sprinkle on some parmesan and serve.