Chorizo, Cherry Tomato & Spinach Risotto

Ingredients

  • 2 onions
  • 4 cloves garlic
  • 1 lemon
  • 1 bunch lemon thyme
  • 2 chorizo sausages
  • 1 pinch chilli flakes
  • 2 cups arborio rice
  • 4 chicken stock cubes
  • 2 punnet chery tomatoes
  • 120 g baby spinach leaves

Instructions

  1. Preheat the oven to 220°C/200°C fan-forced.

  2. Finely chop the brown onion and garlic. Zest the lemon to get a pinch, then slice into wedges. Pick the thyme leaves. Roughly chop the mild chorizo.

  3. In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Cook the chorizo, stirring, until golden and crisp, 3-4 minutes. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, thyme, lemon zest and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the arborio rice and stir until well combined.

  4. Add the water and chicken stock pot to the pan, stir well, and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

  5. While the risotto is baking, halve the cherry tomatoes. Place the cherry tomatoes and a generous drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Roast until blistered, 15-20 minutes.

  6. When the risotto is done, remove from the oven and stir through a splash of water if needed. Stir in grated Parmesan cheese and butter as desired (approx. 40g of each) and the baby spinach leaves. Gently fold in the roasted cherry tomatoes.

  7. Season to taste and serve with lemon wedges.