With all the cheap, quick and healthy recipes I have been bombarding you guys with recently, instead of the decadent, diet fucking fayer that once graced these fine digital pages, you must all be getting pretty skinny!
Fuck the Diet once more with this yummy, yet pant-bursting chorizo and pepper risotto. It is a known fact that cheese and chorizo are a winning combination, so why not throw some chorizo into a risotto, where cheese is quite at home already.
Because the chorizo has so much flavour, all of which oozes deliciously into the rice during cooking, this recipe doesn’t really require much else. Some peppers add further depth to the sweet garlic and paprika in the sausage, while peas add a bit of crunch, greenery and token health. It is important to use the proper sausage kind of chorizo as opposed to the thin-sliced packet version, which won’t have enough flavour and juiciness.
Ingredients (serves 4)
250g of risotto rice
200g of chorizo sausage, chopped into bite-size chunks
2 red peppers, finely chopped
3 large handfuls of frozen peas
100g of strong cheddar cheese
500mls of hot chicken or vegetable stock
salt/pepper
Directions
Throw chorizo into a hot, dry, frying pan (a nice, wide, thick-bottomed one is best) and fry for 5mins on a med-high heat to help render out the fat.
Add peppers and fry for a further 5mins until peppers are softening.
Add rice and stir to thoroughly coat in chorizo juices.
Adding a ladleful of stock and allow rice to absorb. Repeat process until all stock is gone and/or rice is cooked.
With the last ladle-full, season, and stir in cheese and peas. Allow cheese to fully melt.
Serve with a handful of rocket if you’re looking to gain extra health karma (and delicious taste!).
Image via Eat the Right Stuff (ironically).