Mushroom, Chorizo & Chilli Risotto
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Mushroom, Chorizo & Chilli Risotto
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 35minutes |
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Ingredients
- 50g Butterroughly chopped
- 200g Mushroomsthinly sliced
- 2cloves Garliccrushed
- 2 ChorizosI use mild chorizos, roughly chopped
- 2 Long Red Chillithinly sliced
- 2cups Arborio Rice
- 1/2cup Dry White Wine
- 4cups Chicken Stock
- 3/4cup Parmesangrated
- 1/4cup Parsley Leavesroughly chopped
Instructions
- Pre-heat a fan forced oven to 180°C (350°F).
- Melt butter in a large baking dish over medium high heat.
- Add mushrooms, garlic, chorizo & chilli and cook for about 4-5 minutes to allow mushrooms to soften and chorizo to lightly brown.
- Add rice & white wine, stir to mix through and cook for about 1 minute until wine almost evaporates.
- Add chicken stock then remove from heat.
- Cover baking dish with lid then place in oven and cook for about 25-30 minutes or until stock is absorbed by the rice and cooked through.
- Remove from oven and add parmesan & parsley. Stir to mix through.
- Serve while warm.