Mushroom & Chorizo Risotto
Sauté chorizo & mushroom together before adding wild mushroom and tarragon risotto mix. Then simply add a little white wine and water before putting it all in the oven for 15 minutes! This dish makes mealtimes deliciously easy!
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 15 mins
Gluten Free
Ingredients
2 Chorizo sausages
200g mushrooms
olive oil
1 packet wild mushroom & tarragon risotto (Thistle be good)
150ml white wine
650ml water
Juice of half a lemon
Parmesan (to serve)
Ground pepper (to serve)
Method
Preheat oven 200c/ 180c fan. Place an oven proof skillet/ pan on medium/ high heat with a little olive oil, toss in chorizo and mushroom and sauté.
Once the mushrooms are cooked and chorizo coloured add the risotto mix and fry for 1 minute.
Add white wine and stir through, cook for 2 mins before pouring in the water. Stir, place lid on the pan and cook in the oven for 15mins.
To serve squeeze lemon juice over the top, add grated parmesan and a good grind of black pepper.
Hints & tips
Mushrooms - Try using swiss brown mushrooms as they have a much deeper and earthier flavour than the white varieties of mushrooms. They have a robust umami flavour and firm texture that holds better during the cooking process.
Porcini powder - Add a shake or two of porcini powder over each plate before serving for extra mushroom flavour.
Serving suggestion - Serve with broccolini and garlic bread
Freezing - This dish is suitable for freezing.
