Cooking and baking at the weekend is so much easier, mainly due to the fact that I have more time, making it a much more relaxing process. The last thing I want to do when I get home from work is spend a load of time so weekday meals tend to be either jacket potatoes or stir fry but this chorizo, kale and rice risotto stew recipe is a new favourite. I adapted this recipe from the current Tesco magazine to use up some of the spare veg I had in the fridge and it was absolutely delicious, I have already bought another lot of chorizo to make this again this week!
* 300g cooking chorizo, casing removed and roughly chopped (I only had 100g but this was more than enough!)
* 15 ml (1 tbsp) olive oil, plus extra for frying
* 1 onion, chopped
* 1 carrot, peeled and diced (I used mini parsnips instead)
* 1 garlic clove, chopped
* 100g basmati rice
* 1 tsp smoked paprika
* 1 litre (1 3/4pt) vegetable stock
* 100g chopped curly kale
* I also added 1 leek along with some butternut squash to bulk it out...
Chop your chorizo into small cubes (it says to remove the skin but I left it on as I didn't have much chorizo and I imagine this added to the flavour of the stew)
Sauté the chorizo with a tiny amount of olive oil in a wok until golden and crisp.
Add the olive oil, onion, carrot and garlic, season and sauté for 5 minutes.
Simmer on a low heat until the majority of the liquid is absorbed. I had to leave the house so I covered it over and left it. By the time I came back, the rice was gorgeously fat and 'sticky'.
In a separate pan, boil some water and blanch the kale for 2 minutes, drain and rinse in cold water, then add to the stew.