Tomato and chorizo risotto

Ingredients

• 500g arborio rice
• 2 onions
• 3 garlic cloves
• 80g chorizo, chopped
• 1 tin chopped tomatoes
• 750ml vegetable stock
• Handful of chopped parsley
• 1 glass red wine
• Parmigiano
• ½ tsp black pepper

1. Dice the onion and crush the garlic before frying them in some olive oil.
2. Add the chorizo and let it crisp slightly, before adding in the red wine.
3. Pour in the rice and let it "crack" for about 5 minutes, stirring to avoid it sticking too much to the bottom.
4. Slowly add the vegetable stock and continue stirring.
5. Once the stock has begun to be absorbed, add in the tin of tomatoes. The chopped parsley and black pepper can go in now too.
6. Cover the pot while it cooks for about 20 minutes. You shouldn't need to add too much salt, as the stock seasons things well (as does the upcoming parmigiano).
7. Add in the parmigiano and crack some fresh black pepper over each portion when serving.

Serves 5.

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