Rice and risotto dishes that taste as great as they make you feel.
Courgette, Chorizo and Feta Risotto
What do you need
- [ ] 3 tbsp olive oil
- [ ] 100g butter
- [ ] 1 finely chopped onion
- [ ] 1 crushed garlic clove
- [ ] 1/2 tsp dried chilli flakes (optional)
- [ ] 2 medium thinly sliced courgettes
- [ ] 2 sliced and quartered cooking chorizo sausages
- [ ] 320g Gallo Carnaroli rice
- [ ] 175ml dry white wine
- [ ] 1 litre of chicken or vegetable stock
- [ ] 3 tbsp finely chopped mint
- [ ] 100g freshly grated parmesan
- [ ] 75g feta broken up into pieces
- [ ] flaked salt and freshly ground black pepper.
- [ ] Extra-virgin olive oil
- [ ] 25g crumbled feta
- [ ] 1 tbsp finely chopped mint
- [ ] grated parmesan
How to prepare:
In this recipe, the courgette is cooked along with the chorizo before adding it to the risotto to keep its’ texture and to stop it going soggy.
The addition of mint and feta makes a fresh tasting risotto for the summer months.
Heat 2 tbsp olive oil in a frying pan over a moderate heat.
Place the chorizo in the pan and cook for 3-5 minutes until cooked and crisp and brown.
Remove from the pan and drain on kitchen paper. Set aside.
Fry the courgette slices in the pan with the chorizo oil and cook for 2 minutes on each side so that they are lightly golden.
Drain on kitchen paper and set aside. Risotto: Place the stock in a saucepan over a high heat and bring to the boil, then lower to a steady simmer.
Melt 50g of the butter with the remaining oil in a heavy based saucepan over a moderate heat.
Sauté the onion in the pan until soft and transparent 5-7 minutes.
Stir the garlic, dried chilli (optional) and rice and cook for 2-3 minutes coating the rice with the butter.
Pour in the wine and stir until the wine has evaporated. Add 2-3 ladlefuls of the stock to the rice and slowly stir until absorbed.
Repeat this adding stock by the ladleful, slowly stirring and making sure the stock is absorbed before adding more.
Continue this until you have used all the stock or the risotto is al dente (soft but with bite).
Remove from the heat and mix in the chorizo, courgette and mint, then stir in the remaining butter and parmesan so that the risotto is creamy.
Stir in the broken up pieces of feta so well distributed. Season to taste. Cover and leave for a couple of minutes before serving.
To Serve: Spoon into bowls and drizzle over oil.
Scatter over feta and mint – accompany with freshly grated parmesan.