Chorizo, Sundried Tomato, Parmesan and Olive Risotto; Topped with a Runny Poached Egg

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 medium
Courgette - finely chopped
1 medium
Red pepper - de-seeded and roughly chopped
135 grams
chorizo - finely chopped
1 medium
White onion - peeled and finely chopped
330 grams
Paella rice
200 ml
White wine
8 whole
Sundried tomatoes - finely chopped
1 1/2 Pint
Vegetable stock
1 tbsp
White wine vinegar
1 pinch
Saffron
1 handful
Fresh Basil
1 handful
Rocket
2 tbsp
Parmesan cheese - finely grated
1 handful
Black olives - sliced
1 Twist
Salt and pepper
2 medium
Egg - poached
Chorizo, Sundried Tomato, Parmesan and Olive Risotto; Topped with a Runny Poached Egg
  1. Heat a large saucepan to a medium temperature and fry the chorizo until the majority of the oil has seeped out from it. Fry the onion in the pan until soft and then stir in the courgette and pepper and cook for 4-5 minutes to soften slightly. Add the rice, sundried tomatoes and saffron to the pan and give the mixture a good stir so that it’s well coated.
  2. Add the wine and the vinegar to the pan and stir until most of the liquid has been absorbed. 1 ladle at a time, add the stock and then stir until it has absorbed. Continue to add the stock until the rice is cooked through with a slight aldente edge (you may not need all the stock).
  3. Remove from the heat and stir in the parmesan, basil, rocket and olives. Season with salt and pepper to taste and serve topped with your poached egg.

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