I had a massive craving for creamy rice today so decided to make some risotto. I was planning on making courgette risotto but realised that after a weekend away the fridge was empty! So after a scavenge in the cupboards and fridge I decided on throwing in some carrots and peppers to get my veggies in as well as chorizo.
I definitely made enough for two here but ended up scoffing it all down at once because it was so delicious. If you do make too much though (or just aren’t feeling as greedy as me) it does store nicely in the fridge. In terms of the rice you can use arborio which is risotto rice or if I don’t have any of that in I find paella rice works just as well too. It is important to try and use one of these though, rather than normal rice as they are far more absorbent and so make for the classic risotto texture. Personally I like my risotto really rich and creamy so I added a dollop of cream cheese and a healthy handful of grated cheddar, but if you prefer a more tomato flavour feel free to leave this out.
Ingredients (serves 2)
100g of arborio rice (risotto rice)
100g of chorizo chopped into small pieces
1 pepper chopped (use red yellow or orange)
1 large carrot pealed and chopped
1 tin of tomato (400g)
Tablespoon of lactose free cream cheese
Handful of grated cheese
Oregano and salt to taste
- Fry the chopped carrots and pepper in a little oil in a large frying pan on a high heat. Leave to fry for 5 minutes before sprinkling with a little oregano.
- Add in the chorizo pieces and fry for a further 5 minutes so that the meat softens and some of the juices are released.
- Stir in the dry rice and allow to fry for a minute so that the rice becomes nicely coated in the juice from the meat and vegetables.
- Pour in the chopped tomatoes and the tablespoon of cream cheese, mixing so that everything is covered. Reduce the heat to a simmer and leave, stirring occasionally for twenty minutes.
- The rice should be soft and have swollen, absorbing most of the liquid in the pan during cooking. This is what gives it that great flavour.
- Finally stir in the cheese so it melts through before serving hot.