Chorizo and fennel risotto

Babiche Martens

This risotto is perfect for a chilly day. The hint of spicy sausage works well with creamy rice and red pepper.

Ingredients

2 Tbsp	Olive oil
1	Red onion, thinly sliced
2 cloves	Garlic, crushed
½	Fennel bulbs, thinly sliced (Main)
1	Red pepper, thinly sliced
½ tsp	Smoked paprika
1 cup	Arborio rice (Main)
½ cup	White wine
1 Tbsp	Lemon zest, plus a little extra for garnishing
1 Ltr	Chicken stock, warmed (Main)
1 Tbsp	Butter
½ cup	Grated parmesan cheese
1	Chorizo sausage, thinly sliced (Main)
1	Spring onion, sliced

Directions

1. Warm the oil in a heavy-based pot. Add the onion, garlic, fennel and pepper, cooking for three or four minutes until softened. Stir through the paprika then add the rice and cook for two minutes until well coated. Pour in the wine and cook until it has evaporated.
2. Add the lemon zest and chicken stock stirring well. Cover for 10 minutes, then stir again and continue to cook for another 10-15 minutes until the rice is cooked. Remove from the heat.
3. Add the butter and parmesan cheese stirring through.
4. Heat a small frying pan to a medium heat. Cook the chorizo sausage until crispy then stir through the spring onion to soften.
5. Spoon the risotto on to a serve platter and top with chorizo.

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