Spanish Risotto

Coorrrrr! I was insanely happy when Linda McCartney released her Vegan Chorizo and Quorn released their Vegan Fillets this year!! I had only one dish in mind from the get go! We used to eat this at least once a fortnight before finding Vegan, so i just had to make this plantbased!

Ingredients:
Olive oil

1 Red Onion

2 Garlic Cloves – finely chopped

300g Arborio Rice

1ltr Veg Stock

6 Linda McCartney Chorizo Sausages 

4 Vegan Quorn Fillets

12 Cherry Tomatoes

2tsp Smoked Paprika

2tsp Rosemary

Black Pepper to taste

Firstly, pre-heat the oven to 210c, chop mr Onion face and pop it in a shallow casserole dish with a glug of Olive Oil, your Cherry Toms, and your chopped Chorizo. Bake for about 8mins, or until the Toms are going all squidgy and breaking down, a bit like you do when you can’t find your keys and you’re late, although, your skin doesn’t peel back like the Tomato skind are. Eiw. Unless you’re really stressed of course!

Add your Rice, Paprika, Rosemary, a good grind of Black Pepper and lay your Fillets on top. Pour your stock over the whole lot and chuck it back in the oven for 20mins. 

When my Risottos are cooking, I normally like to get on with stuff, you know, important stuff like super boring Mum chores and general adulting… but this is my favorite, so I just sit on the kitchen floor and smell all the heavenly smells and enjoy the anticipation of the Risotto delights that await me. Which I totally understand is super weird. Aaaaanywho, take it out and remove the fillets. Give it a stir and chuck it back in until it has a Risotto consistency, about 5 more mins should do. While that is going on, chop up your fillets like this…

When the Risotto is all Risottoey (it’s a word now) stir though your Fillet bits and put it in something you can eat it out of, a bowl for example, not a drawer or a pile of tree bark, that wouldn’t be sensible.

Then you can Eat it. Which is nice.