Risotto with roasted baby broccoli and crispy chorizo

This easy risotto recipe from Curtis Stone is a great dinner to serve in the cooler months.

Recipe «Risotto with roasted baby broccoli and crispy chorizo» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 50g hot Spanish chorizo, cut into matchstick-size strips, 4 tbsp olive oil, divided, 3 shallots, finely diced, 2 garlic cloves, finely chopped, 1 1/2 cups arborio rice , 3/4 cup dry white wine, 6 cups hot chicken stock, 680g baby broccoli, large stem ends trimmed , 4 tbsp butter, 3/4 cup grated tasty cheese, plus more for garnishb.

Ingredients:

• 50g hot Spanish chorizo, cut into matchstick-size strips 
• 4 tbsp olive oil, divided 
• 3 shallots, finely diced 
• 2 garlic cloves, finely chopped 
• 1 1/2 cups arborio rice 
• 3/4 cup dry white wine 
• 6 cups hot chicken stock 
• 680g baby broccoli, large stem ends trimmed 
• 4 tbsp butter 
• 3/4 cup grated tasty cheese, plus more for garnishb 

Instructions

1. Method: Preheat the oven to 250C (230C fan forced).
2. Heat a large nonstick sauté pan over medium-high heat. Add the chorizo and 2 tablespoons of the oil and sauté for about 3 minutes, or until golden and crisp. Using a slotted spoon, transfer the chorizo to a plate.
3. Spoon off all but 1 tablespoon of the oil in the pan. Return the pan to medium heat. Add the shallots and garlic, and sauté for about 2 minutes, or until the shallots are tender but do not brown. Add the rice, sprinkle with salt, and sauté for about 1 minute, or until the rice is lightly toasted. Stir in the wine and cook for about 3 minutes, or until it is absorbed. Add 3/4 cup of the hot stock and cook, stirring constantly, until absorbed. Continue adding the hot stock, 3/4 cup at a time, and cooking for about 20 minutes total, or until the rice is al dente (the center of each grain of rice should be slightly firm).
4. Meanwhile, on a baking tray, toss the broccoli with the remaining 2 tablespoons oil to coat, and season with salt and pepper. Roast for about 12 minutes, or until the broccoli is crisp-tender and beginning to caramelise. Thinly slice the stems of about half of the roasted broccoli and fold the florets and sliced stems into the finished risotto.
5. Remove the risotto from the heat. Stir in the butter, and then fold in 3/4 cup of the cheese. Season the risotto to taste with salt and pepper. Divide the risotto among four warm serving bowls. Garnish with the remaining whole roasted broccoli, tasty cheese, and crispy chorizo and serve immediately.