A risotto is a labour of love. Standing and stirring, until the rice is beautifully tender and glossy.
The ultimate in comfort food.
Smoky, Spanish flavours in this dish pack a punch! And, the addition of nutritional yeast gives the cheese factor.
- 400g organic tinned tomatoes
- 1ltr vegetable stock
- 1/2 brown diced onion
- 2 finely diced garlic
- olive oil
- 2 x sliced free range chorizo *ensure it does not have added milk products
- 1 cup Arborio rice
- 1/4 tsp paprika
- 100ml red wine
- 1 heaped tbsp nutritional yeast
- 1 tsp dried oregano
- cracked black pepper
- fresh chopped parsley
Add tomatoes to the stock in a saucepan. Gently heat.
In a deep based pan, sauté the onion and garlic in a little olive oil over a medium heat. Once translucent, add the chorizo and continue to cook for 5 or so minutes.
Add rice and cook for a minute. Continue to stir.
Add paprika and red wine. Cook until the wine has absorbed.
Ladle by ladle, add the warm stock to the rice (allowing the liquid to absorb before adding each ladle). Continue until the rice is cooked through. There may be a little stock left.
Stir through nutritional yeast, dried oregano and black pepper.
Serve immediately with a scatter of freshly chopped parsley.