Smoky Red Pepper & Chorizo Risotto

• 3garlic cloves, minced
• 1.2litres hot chicken stock
• 300 garborio rice
• 1onion, finely diced
• 2 tspsmoked paprika
• 150 mldry white wine
• 1 tbspolive oil
• 200 gchorizo, skin removed, diced
• 300 groasted red peppers from a jar, drained and roughly chopped
• Fine salt, to taste
• 30 gbutter
• 50 gparmesan, finely grated
• 15 gflat-leaf parsley, roughly chopped, optional (optional)
• 1small ciabatta loaf (about 270 g), optional (optional)
• Black pepper, to taste

Method

1. 1Heat the olive oil in a large, wide, heavy-based pan over medium heat. Add the chorizo and fry for 3–4 minutes until it renders its brick-red fat and the edges turn lightly crisp. Lift out with a slotted spoon and set aside, leaving every drop of that paprika-stained fat in the pan.
2. 2Tip the diced onion into the chorizo fat and cook over medium-low heat for 7 minutes, stirring now and then, until soft, translucent and glossy. Stir in the garlic and smoked paprika and cook for a further minute until fragrant and deeply red.
3. 3Add the arborio rice and stir to coat every grain in the spiced oil. Toast for 2 minutes; the grains should turn slightly translucent at the edges; then pour in the white wine. Stir until fully absorbed and the sharp alcohol smell has cooked off, about 1 minute.
4. 4Add the hot chicken stock a ladleful at a time, stirring almost continuously. Wait until each addition has been absorbed before adding the next. After 20–22 minutes the rice should be creamy and just al dente, with a touch of bite at the centre.
5. 5Stir the roasted red peppers and reserved chorizo back through the risotto. Pull the pan off the heat, then beat in the butter and 40 g of the grated Parmesan vigorously; this is what gives you that proper rippling, glossy finish. Loosen with a final splash of stock if it tightens up.
6. 6Taste before adding salt, as the chorizo, stock and cheese already bring plenty. Spoon into warm bowls and finish with the remaining 10 g Parmesan. Add the optional chopped parsley and ciabatta if using.

Per serving

kcal

718

protein

25.3g

fibre

2.2g

carbs

71.4g

fat

33.3g