Bacon and Chorizo Risotto with Spinach Recipe at MyDish

Bacon and Chorizo Risotto with Spinach

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Method

  • Melt the butter in a saucepan, add the onion and gently soften. Add the rice and mix in well. Add the white wine and reduce, then add the stock in stages and stir. Simmer for about 18 minutes. Whilst the rice is cooking, gently fry the sliced chorizo and the bacon bits in a little oil. Microwave the frozen spinach for about four minutes on high, or wilt/steam the fresh spinach. Add the meats to the rice, stir in the cheese and spinach and rest the mix for a minute or two. Serve at once, with a sprinkling of more parmesan cheese if desired..

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    Ingredients

    • 1 Medium onion chopped
    • 50g butter
    • 120g risotto rice
    • 2 large rashers of thick bacon. chopped.
    • 50g thin sliced chorizo sausage
    • 1 large glass dry white wine
    • ½ litre hot vegetable stock ('Marigold' powder is fine)
    • 100g grated Parmesan cheese or grated mature chedder
    • 200-250g frozen chopped spinach (or chopped fresh equivalent)
    • splash light olive or vegetable oil

    By Views 1406  Added Mon Mar 15 2010

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