Cheesy chilli mushroom and chorizo risotto
This spicy risotto is cooked in a rice cooker for minimum effort and maximum flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 50 grams (1½ ounces) butter, chopped coarsely
- 2 cloves garlic, crushed
- 1 fresh small red thai (serrano) chilli, sliced finely
- 150 grams (4½ ounces) button mushrooms, sliced thinly
- 2 cured chorizo sausages (340g), chopped coarsely
- 1 1/2 cup (300g) arborio rice
- 1/2 cup (125ml) dry white wine
- 1 litre (4 cups) chicken stock, heated
- 3/4 cup (60g) finely grated parmesan
- 1 cup loosely packed fresh flat-leaf parsley leaves
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