Chorizo, cheddar and leek risotto
A deliciously creamy dish that packs a flavourful punch.
- Serves 4
- Less than 1 hour
INGREDIENTS
- Glug PnP Crafted Collection extra virgin olive oil + extra for frying chorizo
- Large knob butter
- 1 packet (300g) PnP baby leeks, chopped
- 2 cloves garlic, chopped
- 1 sprig thyme, leaves picked
- About 2 cups (300g) risotto rice
- 1 cup (250ml) white wine
- 5L hot chicken stock
- 2 cups (about a block) PnP Crafted Collection Lancashire cheddar cheese, grated+ extra for serving
- 1 coil PnP Crafted Collection chorizo, sliced
METHOD
- Heat oil and butter in a pan and sauté leeks, garlic and thyme until fragrant.
- Add rice and sauté for a further 2-3 minutes.
- Pour in the wine and cook, whilst stirring, until it all absorbs into the rice.
- Gradually add the stock, stirring continuously, until all the stock has been used or the rice is al dente (just tender).
- Stir through the cheese, remove from the heat, and allow it to melt.
- Fry chorizo in oil until slightly crispy.
- Fold half the chorizo and oil through the risotto.
- Serve topped with the remaining chorizo and scatter with extra cheese, if you like.
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