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

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.

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).

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.