Name of Recipe: Chorizo & Capsicum Risotto
Number of People: 4-5
Ingredients:olive oil
2 cloves garlic
2 small onions quartered, or 1 large
2 red capsicums, de-seeded and quartered
small handful flat leaf parsley
2 chorizo sausages. Approx 250g. (I use Aldi brand...peels easily)
2 1/2 tsp.
smoked paprika
1 tin Italian diced tomatoes (Ardmona is best)
1 tsp. sugar
salt to taste
fresh cracked pepper
300g aborio rice
600g tap water
1 Tbsp. TM veg. stock
4-6 large swiss mushrooms, quartered
good handful baby spinach.
Preparation:Peel chorizo, and chop. If skins won't separate, just chop up the sausage.
Add 15 g olive oil to jug, heat for 2 minutes, varoma temperature, speed 1, MC on.
Add the chorizo meat to jug, and cook for 8 minutes, or until cooked, varoma temp., speed 1. MC cap on.
Once cooked, drain the oil from the sausage meat with basket inside jug to assist. Place jug back & chop chorizo for a few seconds on speed 5, to get it in smaller pieces.
Tip out into a pre-heated thermoserver.
Add quartered onion, garlic, parsley, and quartered capsicums. Chop 10 seconds, speed 4.
Add 20g olive oil. Cook 6 minutes, varoma temp.,
speed 1, MC off.
Add tomatoes, sugar, smoked paprika, salt & pepper, aborio rice, water and stock.
Cook for 13 minutes, 100c,
speed 1. MC cap out, and basket on top of lid.
Add in mushrooms & drained chorizo meat, and cook an extra 5 minutes, 100c,
speed 1.
Place desired amount of baby spinach into thermoserve, and pour risotto on top. Mix, add more spinach as it wilts, then let sit in thermoserve for 5-10 minutes before serving.
These quantities will make a very full jug of risotto.
I like to tip it all into a large mixing bowl & give it a good stir, cover with foil & rest for 10 minutes.
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