one-pot chorizo, spinach + lemon risotto

Remember risotto? The simply, yet arduous dish that required you to linger? One false move and invariably you’ll end up torching the rice? Remember the dish that gave you an bicep workout? I certainly do, and never did I think that I can shove a pot in the oven and twenty minutes later, voilà!, creamy, satiny arborio rice.

Today, I’m making dinner for two, and I decided on this simple dish from Australian television show host + cookbook author, Janelle Bloom. Her book is chockfull of simple, delicious dishes that don’t require a laundry list of ingredients. Sticky ribs, pizzas, lasagnes, protein-packed salads, and sumptuous sides and divine desserts, Janelle reminds me of the old Ina Garten, before Ina phoned in her recipes. {heaves sigh} I’ll be making quite a few more savory dishes from this book as the dessert section is a tad light, but for now enjoy this easy-peasy one-pot risotto.

Merry Christmas!

INGREDIENTS: Adapted from Janelle Bloom’s Fast Fresh & Fabulous
4 chorizo sausages (approximately 1lb/16oz)
1 shallot, roughly chopped
2 cups (400g) arborio rice, rinsed
4 cups (1qt) chicken stock
1 handful spinach, roughly chopped
2 tbsp flat-leaf parsley, chopped
zest from one lemon
1/2 cup parmesan (or pecorino romano) cheese
Salt/pepper to taste

DIRECTIONS
Pre-heat the oven to 180C/350F. Use a knife to split the sausage casings and peel each chorizo sausage. Discard casings. Roughly chop the sausages and set aside.

Heat the oil in an overproof saucepan (I used a Dutch oven) over medium heat. Add the sausage meat and shallot and cook, stirring occasionally, 4-5 minutes, until lightly golden. Add the rice and stir to coat. Add the stock and bring the mixture to a boil.

Remove the pan from the heat, cover with a tight-fitting lid or foil. Transfer to the oven and bake for 18-20 minutes or until the stock is almost absorbed. Remove from the oven.

Stir in the spinach and parsley. Cover and stand for 1-2 minutes until the spinach has wilted. Stir in the lemon zest and cheese and season with salt + pepper. Serve pipping hot!