Chorizo & Spinach Risotto

recipe

• Step 1
  If necessary, remove the skin from the chorizo. Cut it into small cubes.
• Step 2
  Peel & finely chop the shallots.
• Step 3
  Clean & thinly slice the mushrooms.
• Step 4
  Heat a drizzle of olive oil in a frying pan over medium heat. Add the diced chorizo ​​& cook for 3-4 min, stirring occasionally. Set aside.
• Step 5
  Keep the oil from the chorizo in the same frying pan. Add the shallots & mushrooms. Sauté for 4-6 min over medium heat, stirring often, until the veggies are softened. Meanwhile, heat up 1 cup of chicken broth per serving in a separate pot.
• Step 6
  Add the arborio rice & toast it for 1-2 min, stirring constantly.
• Step 7
  Deglaze with the white wine & mix well until absorbed.
• Step 8
  Add the broth little by little. Stir after each addition & let the broth evaporate before repeating the process, until the broth is used up. (If you run out of broth & the rice needs more time to cook, feel free to use water instead!)
• Step 9
  Once the rice is cooked, add the spinach & diced chorizo. Continue cooking for 1-2 min, until the spinach is wilted & the chorizo is warm.
• Step 10
  Add the grated parmesan & season to taste. Mix well.
• Step 11
  Serve the chorizo & spinach risotto on a plate. Sprinkle with extra grated parmesan, if you have any. Enjoy!