Tomato risotto with chorizo, spinach and white cheese

Name: tomato risotto with chorizo, spinach and white cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 2 onion; 2 toe garlic; 25 g butter or margarine; 300 g risotto rice; 400 g canned tomatoes; 1 liter chicken broth from tablet; 150 g Spanish chorizo; 600 g fresh spinach; 150 g Apetina packet of white cheese

Italian risotto with Spanish chorizo, onion, garlic, white cheese and spinach.

Ingredients

Directions

Chop the onions and finely chop the garlic. Heat the butter in a heavy-bottomed pan over medium heat. Add the onion and fruit 3 min.
Add the garlic and cook for 1 min. Add the risotto rice and cook for 3 minutes while stirring until the grains are glassy.
Add the tomato cubes and stir until the moisture is almost absorbed. Add a dash of hot broth each time and keep stirring until it is absorbed.
Repeat until the rice is tender. This takes about 25 minutes.
In the meantime, remove the skin from the chorizo and cut the sausage into thin slices.
Heat a skillet without oil or butter and fry the chorizo for 5 minutes on medium heat.
Remove the chorizo with a slotted spoon and drain on kitchen paper.
Leave the shortening in the pan, add the spinach in parts and let it gradually shrink.
Crumble the white cheese. Take the risotto from the heat and stir in the cheese. Season with pepper and salt.
Divide the risotto over the deep plates and spread the spinach and chorizo over it. Sprinkle with the rest of the white cheese.