Baked Risotto with Chorizo and Cherry Tomatoes
Any leftovers can be easily frozen for later use :)
You will need a large frying pan which has a lid that seals well, or if you don't have a lid
you can use alfoil tightly wrapped over the pan.
1 x 4 pack of beef chorizo sausages from the supermarket
2 teaspoons olive oil
1 large brown onion, peeled and chopped finely
1 heaped teaspoon crushed garlic
1 1/2 cups uncooked Arborio rice
3 1/2 cups hot chicken stock
3 large zucchini, thinly sliced (cut those slices in half if you like)
250gm pack of cherry tomatoes, halved (if they're large tomatoes cut them in quarters)
Cook the sausages until browned all over, remove from pan and when cool enough slice thinly
OR slice the sausages and then cook them - your choice.
Heat the oil in the same pan and cook the onion and garlic over a medium heat, stirring until the onion is golden and soft. Add the uncooked rice and stir to coat in the onion mixture.
Stir in the hot stock and bring to a boil.
Cover the pan tightly and and cook on a low heat for around 20 minutes.
Stir in the chorizo, zucchini and cherry tomatoes. Cook uncovered (stirring occasionally) for around another 15 - 20 minutes -
until the rice and vegetables are tender.
**Hint - if the mixture appears a little dry during cooking - particularly towards the end,
add a little more hot water and stir through**
Nice served with heated turkish bread :)