• Chorizo and rice soup

    Serves: 4
    Cooking Time: 40 mins

    Ingredients

    • 30ml (2 tbsp) olive oil
    • 1 onion, chopped
    • 1 leek, trimmed and sliced
    • 2 garlic cloves, sliced
    • 150g chorizo, sliced
    • 220g (1 cup) rice
    • 250ml (1 cup) white wine
    • 1,5 litres chicken stock
    • 1 x 400g tin tomatoes, chopped
    • sea salt and freshly ground black pepper
    • 250ml (1 cup) fresh chervil leaves
    • 2 x 125g bocconcini (buffalo mozzarella balls), torn

    Instructions

    1

    Heat the oil in a large saucepan over medium heat. Add the onion, leek, garlic and chorizo and cook until browned, about 6 − 8 minutes.

    2

    Add the rice and cook, stirring, for 2 minutes. Reduce the heat to low, add the wine and 250ml (1 cup) of the stock and cook, stirring, for about 1 − 2 minutes.

    3

    Add the remaining stock and the tomatoes, increase the heat to high and simmer for 20 minutes.

    4

    Stir through salt and pepper and top with chervil and mozzarella to serve. 

     

     

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