A lovely meal to share with family and friends. Cook for a further 2-3 minutes until heated through. Divide the chorizo, thyme and roasted Roma tomato risotto between bowls. 30g Baby Spinach; 1 Chorizo, cut into slices; 1/2 cup White Wine; 2/12 cups Chicken Stock; 1 Onion, Diced; 20g Butter; Method. Always refer to the product label for the most accurate ingredient and allergen information. Add the garlic, thyme, lemon zest and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Heat 3 tbsp extra-virgin olive oil in a wide frying pan over a medium- high heat. Transfer the risotto to a medium baking dish. https://www.philly.com.au/recipe/mels-spinach-and-chorizo-risotto/, 700g butternut pumpkin, chopped into 1.5 cm cubes, 125g PHILADELPHIA Spreadable Cream Cheese. Roast on the top rack of the oven until blistered, 15-20 minutes. Cut the cherry tomatoes in half lengthways. Add the water and chicken-style stock powder to the rice and bring to the boil. In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Prep the onion, garlic and thyme. My usual "house" risotto is a spinach, pea, and mushroom version, but since we've been on a bit of a chile kick recently, I thought I'd shake things up and test the limits of this Italian classic with the sweet flavor of Ancho chiles and the smoky paprika infused warmth of a cured Spanish chorizo. 1. Add the onion and cook, stirring, until softened, 4 minutes. Finding the perfect plantain, or even the best brand of chorizo can be a mission, but thankfully choosing what brand of arborio rice is not! Place cubed pumpkin onto a greased baking tray and drizzle with olive oil and salt. Add warm stock one ladle at a time and stir continually, letting each addition be fully absorbed into the rice before the next. Slice and add the cooking chorizo, until it starts to release its juices. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. Turn on pressure cooker. PLACE the pumpkin onto a lined tray, drizzle with half the oil and bake in a hot oven 200°C for 20-25 minutes until just tender. Finely Add the arborio rice and stir until combined. HEAT the remaining oil in a saucepan and sauté the onion and chorizo for 3 minutes. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. 2. Stir in the grated Parmesan cheese, butter and the baby spinach leaves. While you're at it, throw in some baby Roma tomatoes for a sweet burst of flavour. What happens when you cook chorizo with thyme, lemon zest and chilli, then use this as the base for risotto? These are the pleasures of eating like an inhabitant of the Mediterranean, but there is some seriously saturated fat in this one, so a bit of portion control goes a long way here. Zest the lemon to get a pinch, then slice into wedges. STIR through the PHILLY then the pumpkin, spinach, basil and Parmesan. Pick the thyme leaves. Add the chorizo and … Add the garlic and rice then stir until rice is translucent in appearance. While the risotto is baking, drain the tinned baby Roma tomatoes. 60g chorizo, 2cm dice olive oil 2 tbsp tomato purée 200g orzo pasta 1 vegetable stock pot 1 ball buffalo mozzarella 50g Parmesan, grated 125g baby spinach salt and black pepper. If the stems are very soft, you can just chop them instead. Press … Recently I had a sausage, mushroom, and spinach risotto, and I knew instantly I wanted to make a risotto with chorizo, and to combat the spiciness, add in sweet chunks of platano maduros (sweet plantains). Finely chop the garlic. Preheat oven to 180 degrees. We could tell you, but the best way to find out is to try it yourself! Hugo learned to make this chorizo and mushroom risotto from an older man on a ship. When the risotto is done, remove from the oven and stir through a splash of water if needed. PLACE the pumpkin onto a lined tray, drizzle with half the oil and bake in a hot oven 200°C for 20-25 minutes until just tender. Saute the chorizo in a small non stick pan until crisp and set aside. Cover tightly with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 24-28 minutes. Preheat the oven to 220°C/200°C fan-forced. Add the HEAT the remaining oil in a saucepan and sauté the onion and chorizo for 3 minutes. PLACE the pumpkin onto a lined tray, drizzle with half the oil and bake in a hot oven 200°C for 20-25 minutes until just tender. Preheat your oven to 200°C/Gas Mark 6. Add the chorizo and cook, stirring, until golden and crisp, 3-4 minutes. GRADUALLY add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender. In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Simple and delicious, perfectly creamy Italian risotto with a twist. As the rice is almost cooked, add the Parmesan, butter, spinach and chorizo. Everything is served on a bed of baby spinach and it is oh-so-good. Gently fold in the roasted tomatoes. Finely chop the brown onion. Serve with the lemon wedges. Place the tomatoes and a drizzle of olive oil on an oven tray lined with baking paper. Stir to combine and serve. Spoon the risotto into serving bowls. Place into oven and cook for 20 mins or until pumpkin is soft. HEAT the remaining oil in a saucepan and sauté the onion Hugo learned to make this chorizo and mushroom risotto from an older man on a ship. Serve immediately garnished with extra basil and Parmesan. It’s creamy, filled with the richness of chorizo and mushroom and the perfect dish for a cool Autumn day or a warm Spring evening. Roughly chop the mild chorizo. Cut the chorizo into 2cm dice. Add butter to the inner pot of the Philips All-In-One Cooker. This Mushroom and Spinach Risotto with Chorizo is completely delicious. Season with a generous pinch of salt and pepper and toss to coat. A lovely meal to share with family and friends.