The chorizo pops from pan to plate and mixes perfectly with the white bean risotto. Itll warm you up on those cold winter nights.
The ingredient of Chorizo ragu with white bean risotto
- 2 tablespoons extra virgin olive oil, plus extra, to drizzle
- 1 large brown onion, finely chopped
- 4 garlic cloves, crushed
- 3 fresh bay leaves
- 400g fresh chorizo sausages, casings removed, crumbled
- 60ml (1/4 cup) red wine (optional)
- 400g can cherry tomatoes
- 250ml (1 cup) spicy pasta sauce
- 1 tablespoon fresh thyme leaves
- 3 x 400g cans cannellini beans, rinsed, drained
- 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
- 1 tablespoon lemon juice
- 20g (1/4 cup) shredded parmesan, plus extra, to serve
- 40g baby kale or rocket
The instruction how to make Chorizo ragu with white bean risotto
- Heat 1 tablespoon oil in a frying pan over medium heat. Reserve half the onion. Add remaining onion, 2 garlic cloves and 1 bay leaf to pan. Cook, stirring, for 2-3 minutes or until softened.
- Add chorizo to the pan. Cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add wine, if using. Simmer for 1u00a0minute or until reduced. Add tomato and pasta sauce. Season. Simmer, stirring occasionally, for 7 minutes or until cooked through and thickened.
- Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the thyme, reserved onion, remaining garlic and bay leaves. Cook, stirring, for 3 minutes or until softened. Add the beans. Cook, stirring, for 2u00a0minutes. Add the stock. Simmer, stirring occasionally, for 5u00a0minutes. Season. Coarsely crush three-quarters of the beans with a potato masher and stir until creamy. Stir in the lemon juice and parmesan.
- Divide bean mixture among bowls. Top with ragu. Drizzle with oil and sprinkle with kale and extra parmesan.
Nutritions of Chorizo ragu with white bean risottocalories: 686.169 calories
calories: 39 grams fat
calories: 12 grams saturated fat
calories: 35 grams carbohydrates
calories: 38 grams protein