Less than 45 minutes
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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
Chopped fresh herbs
Grated lemon peel
Preheat oven to 180°C.
Heat oil in an ovenproof pan and fry chorizo until crispy. Remove with a slotted spoon and set aside.
Add onion and leeks and fry for 3-4 minutes.
Add rice and cook, while stirring, for 2-3 minutes.
Pour in wine and cook for 3-4 minutes.
Add stock, cover and bake in oven for 30-35 minutes.
Season and stir through cheese and fried chorizo.
Garnish with fresh herbs and grated lemon peel.