Chorizo & Saffron Risotto with Walnuts and Feta

Chorizo & Saffron Risotto with Walnuts and Feta

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 20, 2018.
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Using the oil that renders from cooking the chorizo adds a great smoky flavour to your risotto. If your risotto becomes too thick, add a little extra water or stock until it reaches your desired consistency.

Ingredients

Risotto

  • 1 leek, white part only
  • 3½ cups chicken stock
  • 1 pottle saffron powder
  • 300g Arborio risotto rice
  • ½ teaspoon salt
  • 1 courgette
  • 1 tomato
  • 400g chorizo grind
  • 3 Tbsp sour cream
  • Juice of ½ lemon

To Serve

  • 50g feta cheese
  • 25g chopped walnuts

Steps

  1. Cut leek in half lengthways and thinly slice. Heat stock and saffron in a small pot on medium heat, until warmed. Turn off heat and set aside.
  2. While stock warms, heat a drizzle of oil in a large pot (with a lid) on medium-high heat. Add leek to pot and cook for about 2 minutes, until leek has softened. Add rice and salt and cook for 1 minute, stirring constantly
  3. Add warmed stock to rice and stir well. Reduce heat to low-medium, cover, and gently simmer for 18–20 minutes, stirring occasionally, until rice is tender and liquid has been absorbed.
  4. Grate courgette and dice tomato 1cm. Set aside.
  5. Heat a drizzle of oil in a medium fry-pan on high heat. Cook chorizo for about 6 minutes, breaking up with a spoon, until browned and cooked through. Once cooked, add with any chorizo oil to cooked risotto, along with courgette, tomato, sour cream and lemon juice. Season to taste.
  6. To serve, divide risotto between bowls, crumble over feta and top with walnuts.

Nutritional Information

Energy 2658 kj
635 kcal
Protein 23.5g
Carbohydrate 56.6g
Fat 34.2g