A risotto is a labour of love. Standing + stirring, until the rice is beautifully tender + 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.
This is gluten + dairy free.
1/2 brown diced onion
2 finely diced garlic
2 x sliced free range chorizo *if you are DF, look for a brand without milk!
1 cup Arborio rice
1/4 tsp paprika
100ml red wine
1 litre veggie stock
400g organic tinned tomatoes
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 + black pepper.
Serve immediately with a scatter of freshly chopped parsley.