Oven-baked smoked cheddar risotto

A cheat’s risotto for a simple midweek meal.

Less than 45 minutes

Serves 4

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Ingredients:

  • 2 Tbsp (30ml) oil

  • ½ coil (150g) chorizo, sliced

  • onion, chopped

  • 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.

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