🍷 Tomato, Red Wine & Chorizo Risotto

⏱️ Prep: 40m  |  ⏲️ Cook: 45m

Ingredients:

• 2 shallots, finely chopped
• 1 clove garlic, finely chopped
• 80g chorizo, finely chopped
• ½ bunch parsley (15g), finely chopped, stalks and leaves separated
• 750ml-1L chicken or vegetable stock
• 1 tin (400g) plum tomatoes
• 300g risotto rice
• 200ml red wine
• 50g Parmesan, grated, plus extra to serve
• Olive oil

Instructions:

1. Put 750ml-1L chicken or vegetable stock and 1 tin of plum tomatoes in a pan over a low heat to warm through, about 10 minutes. While it heats, finely chop 2 shallots, 1 clove garlic, 80g chorizo and ½ bunch parsley, keeping the parsley stalks and leaves separate.
2. In a wide, shallow pan, heat a glug of olive oil over medium-high heat. Add the chopped shallots, garlic, chorizo and the parsley stalks, and cook for 6 minutes, until the shallots have softened and the chorizo is beginning to crisp.
3. Add 300g risotto rice and stir for a minute, until the grains are glossy.
4. Pour in 200ml red wine and cook until it has almost evaporated, about 3 minutes.
5. Add the hot stock mixture a ladle at a time, stirring well with each addition, until the rice is tender with a little bite in the middle, about 18 minutes. Grate 50g Parmesan between ladles.
6. Stir in the grated Parmesan, season to taste, and take the pan off the heat.
7. Cover for 5 minutes, then stir again and adjust the seasoning if necessary.
8. Serve topped with the chopped parsley leaves and extra grated Parmesan.