Chorizo, leek and spring greens risotto
A simple, cheap and quick gluten free risotto recipe with chorizo, leek and spring greens.
Servings: 4 people
Ingredients
- 1 leek (finely sliced)
- 1 celery stick (finely chopped)
- 240 g chopped spring greens
- 100 g chorizo (chopped into cubes)
- 2 tsp garlic paste
- 200 g arborio rice
- 650 ml gluten free vegetable stock
- 150 ml white wine
- 1 tbsp olive oil
- Salt and pepper
- Lemon wedges (optional - to garnish)
Instructions
- Pour the stock into a small saucepan and heat gently - you want to ensure the stock stays hot while you make the dish so it cooks quicker.
- Pour the olive oil into a large saucepan and heat on a medium heat. Add the chorizo and the celery and fry for 1-2 minutes. Then add the leeks and garlic paste and fry for a further 2-3 minutes until soft.
- Add the spring greens and stir fry for another 1-2 minutes - they wilt down quite a lot. Next add the rice and the wine, and a generous seasoning of salt and pepper, then stir until combined well.
- Keeping the pan on a medium heat, add a ladle of the hot stock rice mix. Keep stirring to ensure it doesn't stick - once the stock has almost vanished and it starts to catch on the bottom, add another ladle of stock.
- Continue to cook like this until all the stock has absorbed and the rice is cooked to your liking - it should take approx 15-20 minutes. Once cook, serve straight away with a wedge of lemon to garnish.
Notes
NOTES: I used a home made vegetable stock for this recipe but you can find plenty of gluten free stock cubes and pots. To make your own stock, fill a pan with unwanted vegetable ends and peel (leek, celery, onions, herbs, tomatoes, carrots, etc), cover with water and boil for 30 minutes. Pour through a sieve to remove any bits - the liquid will keep for a week in the fridge or can be frozen too.
Nutrition
Serving: 4people
