Chorizo, Leek and Thyme Risotto
Submitted - Ben
3 leeks, washed and sliced thinly
2 fresh chorizo sausages, sliced
A couple of sprigs of Thyme, leaves picked
300g Risotto Rice
Glass of White Wine
1 Litre Vegetable Stock
50g Parmesan, grated
Salt and Pepper
MethodHeat the butter in a large pan over a medium heat, add the leeks and soften for 10 minutes. Meanwhile in a separate saucepan dry fry the fresh chorizo until crispy - set aside.
Add the thyme leaves and risotto rice and stir until coated in the butter. Turn the heat up and add the wine, let it bubble away for a minute.
Gradually add the stock, one ladleful at a time, continually stirring. Season and sprinkle in most of the parmesan (reserve a little for sprinkling on top) and then add in the cooked chorizo slices .