Spanish Risotto

first

Coorrrrr! I was insanely happy when Linda McCartney released her vegan chorizo last 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! When I first went vegan I added vegan chicken too, so you can do that if you want to, hell you can even add some peppers or peas or whatever! Mix it up! The video recipe is here if you want to watch it… but on we go with the handy written guide…

Ingredients:
Oil for cooking
1 red onion
2 gloves of garlic – minced
15ish cherry tomatoes
Black pepper
4-6 vegan chorizo sausages
300g short grain brown rice or white arborio rice
1 Ltr veg stock
2tsp paprika
2 tsp rosemary

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, garlic, black pepper and your chopped chorizo.

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Bake for about 8 to 10mins, 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 skins Eiw. Unless you’re really stressed of course! Poke them all with your spoon and squirt all the juice out.
Add your rice, paprika and rosemary. Pour your stock over the whole lot, make sure all that naughty rice is submerged and chuck it back in the oven.

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If you are using white rice, it should be in there for around 20mins. Brown rice will take a little longer… generally 5 to 10 minutes longer, so have a little look and make sure none of your other ingredient are burning. If so, carefully cover in tin foil and put it back in until the liquid has absorbed.

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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, when the risotto is all risottoey (it’s a word now) 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.

spanish risotto