HOW TO COOK RISOTTO RICE RECIPES

EASY CHORIZO RISOTTO RECIPE | JAMIE OLIVER RICE RECIPES

Easy chorizo risotto recipe | Jamie Oliver rice recipes image

Yield 4

Number Of Ingredients 10

Ingredients

olive oil
2 shallots
1 clove of garlic
80 g higher-welfare chorizo
½ a bunch of fresh flat-leaf parsley (15g)
750ml–1 litre of organic chicken or vegetable stock
1 x 400 g tin of quality plum tomatoes
300 g risotto rice
200 ml red wine
50 g Parmesan cheese plus extra to serve

Steps:

1. Peel and finely chop the shallots and garlic, finely chop the chorizo, then pick and finely chop the parsley leaves, finely chopping the stalks.
2. Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
3. In another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
4. Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
5. The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid.
6. Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
7. Serve topped with extra grated Parmesan and the chopped parsley leaves.

Nutrition Facts : Calories 514 calories, FatContent 16.3 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 19.1 g protein, CarbohydrateContent 68.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 1.4 g salt, FiberContent 2.3 g fibre

CAULIFLOWER RICE RISOTTO | CLEAN FOOD CRUSH

Cauliflower Rice Risotto | Clean Food Crush image

Cauliflower Rice Risotto

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Yield 6

Number Of Ingredients 10

Ingredients

2 Tbsps olive oil
2 Tbsps clarified butter or ghee
1 sweet onion, finely diced
16 oz fresh or frozen cauliflower rice
4 garlic cloves, pressed
1 cup milk of choice (dairy or non-dairy)
2 Tbsps GF flour
sea salt and ground pepper, to taste
1 cup parmesan cheese
a few sprigs of fresh thyme

Steps:

Heat your oil and butter in a large skillet over medium heat.
Add the onion and saute until soft. Stir in the cauliflower rice and garlic.
Cook stirring frequently until the cauliflower rice is just tender, around 6-8 minutes.
Meanwhile, in a medium bowl, whisk your milk and flour together until smooth.
Season the cauliflower with sea salt and pepper to your taste.
Pour in the milk mixture and cook, stirring continuously until the sauce thickens.
Stir in the parmesan cheese and fresh thyme leaves, then remove from the heat.
Garnish with a few more fresh thyme leaves and a pinch of freshly grated parmesan cheese if desired.
Serve immediately and enjoy!

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