[quote Calic0]@Chocs44 here you go - it’s an old blog recipe from years ago but it’s lovely! Slightly drier texture than a traditional risotto because of the baking - almost paella like.
Ingredients
Tbsp olive oil
Red pepper, cut into quarter pieces
Red onion, finely chopped
Clove of garlic, crushed
50g chorizo sausage, diced
150g risotto rice
50ml white wine
½ tsp smoked paprika
½ tsp dried chilli flakes (opt)
200g (one small tin) chopped tomatoes
Tbsp balsamic vinegar
250ml veg or chicken stock
30g Parmesan, finely grated
Firstly, roast your pepper. I find the easiest way to do this is to put the four pieces, skin side up, on a baking tray and stick them under a hot grill for 10-20 mins until the skin is blackened. Transfer the pepper into a plastic bag and cool. The skin will then slip off easily. Dice the flesh of the pepper.
In an ovenproof dish, warm the olive oil and add the chorizo. Cook for a while: the chorizo itself will release more oil as it heats up. Tip in the onion and the pepper, cook for several minutes until softening, then add the garlic and spices and cook for a minute or so more until the “raw” garlic smell is no longer present (I find adding the onion and garlic at the same time, as many recipes suggest, just causes the garlic to burn).
Now stir in your risotto rice, and make sure it is coated in the lovely, orangey oil. Then add the wine and allow to bubble down to almost nothing. Pour over the stock, tomatoes and add a good lug of balsamic vinegar for sweetness, cover the dish and transfer to a preheated oven (200 or 180 fan) for 25 minutes.
Stir through the Parmesan cheese before serving.[/quote]
Thanks so much! Definitely going to have to try that one out, it sounds delicious!