Chorizo and Vegetable Risotto

An easy to prepare chorizo risotto, with an assortment of vegetables, served with Basmati rice.

The chorizo (a quarter of a 250g ring) was diced with a sharp knife into small wedge shapes and cooked at a high heat in an omelette pan until the sausage began to leak its fat. The diced vegetables were added to the pan with a little olive oil, and were stirred together. Then the heat was turned down, and the dish continued to cook under a glass lid.

While the chorizo and vegetables were sizzling away (stir occasionally!), the rice was cooked for fifteen minutes in slightly salted boiling water. Drain thoroughly, and allow to stand for around seven minutes. Add to the omelette pan containing the sausage and vegetables, and stir together.

Serve with a dressing of coriander leaf and black pepper.