Oven-baked smoked cheddar risotto

Ingredients:

• 2 Tbsp (30ml) oil

• ½ coil (150g) chorizo, sliced

• 1 onion, chopped

• 2 leeks, chopped

• 1 cup (250ml) risotto rice

• ⅓ cup (80ml) white wine

• 3 cups (750ml) stock

• Salt and milled pepper

• 1 cup (250ml) grated smoked cheddar

For serving:

• Chopped fresh herbs

• Grated lemon peel

Method:

1. Preheat oven to 180°C. 

2. Heat oil in an ovenproof pan and fry chorizo until crispy. Remove with a slotted spoon and set aside. 

3. Add onion and leeks and fry for 3-4 minutes. 

4. Add rice and cook, while stirring, for 2-3 minutes. 

5. Pour in wine and cook for 3-4 minutes.

6. Add stock, cover and bake in oven for 30-35 minutes. 

7. Season and stir through cheese and fried chorizo. 

8. Garnish with fresh herbs and grated lemon peel.