What you need
2 Tbls pure olive oil
1 clove garlic – crushed
½ bunch of silverbeet – thoroughly washed and chopped
1 chorizo – sliced thinly
1 1/3 cups (295g) Arborio Risotto Rice
3 cups (750ml) vegetable stock – heated
100ml dry white wine
Salt and pepper
Juice of ½ lemon
1 handful of grated parmesan cheese
What to do
Heat the oil in a pan over medium-low heat add chorizo and cook for 3-4 minutes or until crispy. Remove and drain on paper towel.
Add the garlic and silverbeet to the pan and cook for 3-4 minutes or until soft.
Add rice, stirring to coat grains, then add wine and simmer for 1-2 minutes or until almost evaporated. Stir in stock, a ladleful at a time, allowing each to be absorbed before adding the next. Be careful not to over-stir and break the rice grains.
Continue to cook, stirring occasionally, for 20 minutes or until al dente (you may not need all the stock).
Add the butter, lemon juice and grated parmesan. Cover and let sit for 1 minute, then serve immediately with the crispy chorizo scattered on the top.