Broad Bean and Chorizo RisottoIngredients50g Parmesan Cheese
1 Onion peeled and quartered
1 clove garlic
Small hand full of mint leaves (about 1/2 cup)
50g EVOO
100g Dry white wine
350-400g Aborio rice
2-3 tsp powdered chicken stock or stock cubes (can substitute 2-3 tbls veggie stock)
1100g water
juice of 1/2 lemon
1/3cup thin cream
1 1/2 cups broad beans shelled
3 chorizo sausages sliced
Method Place Parmesan in
and grate speed 9 for 6-7 seconds. set aside
Put onion, garlic and mint leaves in
chop speed 6-7 for 2-3 seconds. Add Evoo and cook 100 degrees, reverse speed 1 for 2 minutes.
Insert butterfly and add rice and wine cook for a further 2 minutes 100 degrees reverse
. Add stock and water cook 16-17 minutes 100 degrees reverse
While the risotto is cooking in a heavy based fry pan cook the sliced chorizo in batches until browned on both sides, set aside to drain on kitchen paper.
When timer beeps pour risotto into thermoserver ans stir though cooked chorizo, broad beans, lemon juice and cream. Let stand for 5 -10 minute to finish cooking.
HintsI used whipping cream. If using frozen broad beans microwave for 2-3 minutes to defrost before peeling. I used chicken stock cubes but home made chicken stock powder would work as well or you could substitute veggie stock to make this vegetarian.
