Chorizo and pesto risotto
You can replace chorizo sausages with salami or any cooked spicy sausages.
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|2 cups||Arborio rice|
|5 cups||Chicken stock|
|3 tbsp||Basil pesto|
|½ cup||Parmesan cheese|
- Crush garlic, peel and chop finely. Melt butter in a large frying pan. Cook garlic and rice for one minute. Slowly stir in hot stock, one cup at a time, stirring continuously until all stock is absorbed and rice is tender. Slice chorizo finely. Stir chorizo and pesto through hot risotto.
- Serve immediately with parmesan cheese.