Chorizo Risotto

I love a good risotto- its quick, easy and you can make as much or as little as you want or need. You can also add pretty much anything you want, so substitute the chorizo and tomatoes for anything, prawns, butternut squash, courgette, the list is endless.

Ingredients

1 litre hot vegetable stock

2 tbsp olive oil

1 onion, chopped

1 garlic clove, crushed

250g chorizo

300g arborio rice

150ml dry white wine

6-8 tomatoes, chopped

200g peas

Heat the olive oil in a large pan then add the onion, chorizo and garlic, and cook over a medium heat for 5-6 minutes, stirring, until softened.  Drain away the excess oil then stir in the rice and coat it with the onions. Add the wine and simmer until it's almost evaporated. Stir in the tomatoes and a ladleful of hot stock. Cook, stirring occasionally, until the stock has been absorbed into the rice.  Continue adding the hot stock a ladleful at a time, stirring occasionally, for about 20 minutes or so,  until the risotto is tender. For the last 2 minutes of cooking, stir in the prawns and peas then serve.