Recipe: Quick Mediterranean Risotto

I worked for 21 hours straight yesterday on a major software release, so the last thing I wanted to do when I woke up was go to the shops, so here's a little risotto (though the boy is wrongly convinced that the chorizo makes this Paella) made from items in the cupboard and the fridge.



Quick Mediterranean Risotto

2 chorizo sausage links
2 cup cooked arborio rice
1 brown onion
1 small red capsicum
1 can diced tomatoes
1/2 cup red wine
5 sundried tomatoes
1 clove garlic
oil for frying

Method

• Dice the onion and capscium to 1/2cm square pieces.


• Heat a deep saucepan, non stick for preferance and add a small pool of oil. Add the onion and sweat, then add the capsicum.


• When the capsicum has wilted add the diced garlic and sundried tomatoes and stir well.


• Chop the chorizo into coin sized pieces and add to the pot, when the chorizo is browned add the rice and stir quickly.


• Add the red wine, this should quickly soak into the dry rice, then add the diced tomato and stew.


• If desired you can let this stew for significant amounts of time, just top up with more wine, water or stock to taste.


• The longest thing about this meal is cooking the rice, use to get rid of old rice, put on the rice cooker before hand or cheat and buy microwave rice.