Spinach & Chorizo Sausage Risotto (Nice One Mama G)

Hot Girls Cooking, Spinach & Chorizo Sausage Risotto,  New Zealand (NZ) Cooking, Cooking for real. 新西兰烹饪,配有照片的食谱教程
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twitter, follow us, https://twitter.com/@hotgirlscooking, @hotgirlscooking, Hot Girls Cooking, New Zealand, NZ, Cooking, Cooking for real, cooking tutorials, tutorials, 新西兰烹饪,配有照片的食谱教程

 

Spinach & Chorizo Sausage Risotto,
A real family favorite,
left-overs are great for lunches

Cooking tutorial with pictures,
配有照片的食谱教程


Hot Girls Cooking, Spinach & Chorizo Sausage Risotto, Cooking for real. 新西兰烹饪,配有照片的食谱教程

This recipe makes a lot of risotto.
You can make smaller quantities but we find that the leftovers keep well in the fridge.

INGREDIENTS:
1 x 750g bag of Aborio Risotto Rice
4 x Chorizo sausage
1 Large red onion
Crushed or fresh garlic
Chicken Stock
Spinach – 6 x frozen portions
Optional: 1/2 cup of white wine
Olive oil

METHOD:

In a frying pan at a medium heat add a good pour of olive oil. Finely chop your red onion and sauté in olive oil with a teaspoon of crushed garlic.

Chop your chorizo sausage lengthwise & then into even pieces about 5 mils thick. Add your chopped chorizo sausage to the onion once the onion is soft. Stir a little and let the sausage begin to brown.

Put 6 portions of Frozen Spinach in a bowl, cover and microwave on high for 4 minutes. We will whiz the spinach once it has cooled and add to the risotto later.
Fill your kettle and turn on to boil the water.

To your frying pan add your packet of risotto rice, mix in the rice to absorb all the flavor and olive oil. Add half a cup of white wine, stir through the rice and cover.
We want this to start softening the rice. After a couple of minutes add 2-3 teaspoons of the chicken stock. we usually use the continental chicken stock pods, but the continental chicken stock powder works well also.

Add your kettle of boiled water and stir through the rice. Cover the rice again and let the rice begin to cook. You will need to fill and put your kettle back on to boil again.

While the rice begins to cook whiz your spinach until it is finely blended. Check your rice and stir to ensure it is not sticking to the bottom of the frying pan.

Once most of the water is absorbed, add your second kettle of boiled water, stir and cover again. Repeat this as many times as needed until your rice is fluffy and well cooked.
Finally add your spinach and stir through, once this is done you are ready to eat.

Serve with a little grated cheese or some chili.
Enjoy!

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