Chorizo & Spinach Risotto

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!