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Lemony Chorizo and Mascarpone Risotto

Recipe

A delicious risotto made with long grain rice that tastes incredible.

Serves: 4 | Prep time: 10 mins | Cooking time: 15 mins

Italian | Main | Cardiff Mum

Ingredients

  • 200g Of Long Grain Rice
  • 1 Lemon And 4 Wedges For Serving
  • 120g Chorizo Slices
  • 50g Grated Grana Padano
  • 125g Mascarpone
  • 4 Cloves Garlic, Finely Chopped
  • 250g Cherry Tomatoes
  • 2 Small Red Onions, Finely Chopped
  • 1 Litre Chicken Or Veg Stock
  • 1 Knob Of Butter
  • 1 Tbsp Dried/Fresh Parsley For Serving

Method

  1. Finely chop the red onions and fry them slowly in a little olive oil for 5 minutes. Chop up your chorizo slices and garlic and add that to the pan with the cherry tomatoes.
  2. Cook everything for 5-10 minutes until the tomatoes start to soften then squash the tomatoes so the juice is released to create a sauce.
  3. Add in your dry rice to the pan and toast it for a few minutes then add a knob of butter then add quarter of your stock and cook until absorbed, stirring every few minutes. When all of the liquid has been used the rice should be cooked but test it in case you’ve cooked it too quickly. Add more stock if needs be. You want it to be saucy and sloppy, not dry.
  4. Add in your mascarpone, the juice of one lemon and a sprinkle of grated padano and some dried/fresh parsley and stir to create a creamy sauce.
  5. Pour into bowls and serve with wedges of lemon.