CHORIZO, GOATS CHEESE & GREEN PEA RISOTTO

Serves 3 - 4

Prep time: 15 mins

Cook time: 45 mins

Ingredients:

• 1 tablespoon of olive oil

• 1 tablespoon butter

• 200 grams of chorizo, diced

• 1 onion or leek, finely chopped

• 2 cloves of garlic, finely chopped

• 1/2 small fennel bulb, grated

• 350 grams of arborio rice (risotto rice)

• 1 litre of chicken stock

• 1 cup of frozen green peas

• 3 tablespoons of mint, finely chopped

• 200 grams of goats cheese, crumbled

• 1 cup of parmesan, grated 

Method:

1. Heat olive oil in a large frypan over medium heat, add chorizo and sauté until crisp. Remove chorizo and set aside.

2. Add butter and a little more olive oil to the frypan, then cook onion/leek for 1-2 minutes or until softened. Add fennel and garlic, cook for 1 minute further, then add rice. Cook, stirring, until all the grains are coated in the butter.

3. Gradually add stock, one cup at a time, stirring occasionally, until all liquid is absorbed. Continue this until all the stock has been used – this can take up to 30 mins. Add peas and cook for a further minute, then return chorizo to pan.

4. Just before serving, add the chopped mint, parmesan and 150g of goat's cheese.

5. Divide risotto between 4 serving bowls and sprinkle with extra parmesan and the remaining goats' cheese.