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Chorizo ragu with white bean 'risotto'
Chorizo ragu with white bean 'risotto'
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Sizzling chorizo with creamy white bean risotto, a cozy winter comfort.
Ingredients:
  • 36.40 gm 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
  • 20.00 ml fresh thyme leaves
  • 3 x 400g cans cannellini beans, rinsed, drained
  • 375ml (1 1/2 cups) salt reduced chicken style liquid stock
  • 21.00 gm lemon juice
  • 20g (1/4 cup) shredded parmesan, plus extra, to serve
  • 40g baby kale or rocket
Instructions:
  • In a frying pan over medium heat, heat 1 tablespoon of oil. Set aside half of the onion. Add the rest of the onion, 2 garlic cloves, and 1 bay leaf to the pan. Sauté for 2-3 minutes until softened, stirring occasionally.
  • Place the chorizo in the pan and cook for 3-4 minutes, using a wooden spoon to break it up until it is browned. Pour in the wine, if desired, and simmer for 1 minute until slightly reduced. Add the tomato and pasta sauce, season with your preferred spices, and simmer for 7 minutes, stirring occasionally, until fully cooked through and thickened.
  • Heat the rest of the oil in a frying pan over medium heat. Add thyme, reserved onion, remaining garlic, and bay leaves. Cook for 3 minutes until soft. Add the beans and cook for 2 minutes. Pour in the stock and simmer for 5 minutes, stirring occasionally. Season to taste. Gently crush most of the beans with a potato masher until creamy. Finally, mix in the lemon juice and parmesan. Enjoy your flavorful creation!
  • Portion bean mixture into bowls, then generously layer with flavorful ragu. Finish with a drizzle of oil and a generous sprinkle of kale and extra Parmesan cheese for added indulgence.

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