Ingredients (serves 2)
2 Tbsp Extra virgin olive oil / 50g Chorizo diced
100g shallots halved & thinly sliced / 5 cloves of Black Garlic chopped
1 Clove of garlic (White) crushed / 150g Arborio rice
20g Parmesan cheese grated / 750ml Chicken stock
½ Red pepper deseeded & sliced / 30g Frozen peas
30g Frozen sweetcorn
30g butter unsalted & sliced thinly. Return to the fridge until needed
Salt & Pepper to taste. Grated parmesan to serve.
1, Add the oil to a large non-stick pan over a medium heat. When the oil is hot add the chorizo and stir-fry for 2 minutes.
2, Add the onion and fry until light brown in colour. About 5 to 10 minutes.
Add the black and white garlic and stir-fry for 1 minute.
3, Mix in the rice until completely coated with the oil. This should take no longer than 1 to 2 minutes.
5, Add about 200ml of stock mixing well with the rice. Bring to the boil then reduce to a simmer. Squash the black garlic into the rice to try to get it to start to dissolve. If you can’t don’t worry. It might need more time with the hot stock.
6, When the stock has almost completely been absorbed by the rice, add 100ml more along with the sliced red pepper and mix well. When the stock has gone again, add the peas & sweetcorn and a bit more stock. Keep adding the stock a little at a time until it stops being absorbed.
7, Turn off the heat. Mix in the parmesan & season. Slowly fold in the butter until it is completely melted. Served with some grated parmesan if required.
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