Chorizo and Courgette Risotto

Steps

1. Heat first measure of stock in a pot until hot. Turn off heat and set aside. Heat a drizzle of oil in a large pot (with a lid) on a medium-high heat. Cook chorizo for 1–2 minutes each side, or until golden and crispy. Remove chorizo from pot and set aside, leaving any chorizo oil in the pot.
2. Keep pot on heat and reduce heat to medium. Cook butter, onion, celery and thyme for 2–3 minutes until soft, stirring regularly. Add rice, risotto spice mix and salt and cook for 1 minute, stirring constantly. Add wine/stock and cook until liquid is nearly absorbed, about 2 minutes.
3. Add heated stock and tomato paste to rice mixture and combine. Reduce heat to low, cover and cook for about 15 minutes, or until rice is almost tender (rice will finish cooking in step 5). Stir occasionally.
4. Roughly chop silverbeet until you get about 3 cups worth; finely slice first measure of spring onions on an angle (reserve green part to serve); dice courgette 1cm.
5. Add silverbeet, courgette, white part of spring onion and water to risotto. Cook for about 5 minutes, or until the rice is tender and all excess moisture is absorbed. Add sour cream, lemon zest and juice and cooked chorizo and stir until combined. Season to taste with salt and pepper.
6. divide chorizo and courgette risotto between bowls and garnish with green part of spring onion (if using) and pine nuts. Serve lemon wedges on the side.