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Carnivore Risotto
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A picture of Carnivore Risotto.

Carnivore Risotto

Vicki
Vicki @cook_3007249

If you can, don't get just any old chorizo - get the good stuff. Enrique Tomas Jamon Iberico sells fantastic Spanish-style chorizo right here in London - full of spicy flavour and character. Highly recommended for a delicious dinner and some to spare!

If you can, don't get just any old chorizo - get the good stuff. Enrique Tomas Jamon Iberico sells fantastic Spanish-style chorizo right here in London - full of spicy flavour and character. Highly recommended for a delicious dinner and some to spare!

Read more

Carnivore Risotto

Vicki
Vicki @cook_3007249

If you can, don't get just any old chorizo - get the good stuff. Enrique Tomas Jamon Iberico sells fantastic Spanish-style chorizo right here in London - full of spicy flavour and character. Highly recommended for a delicious dinner and some to spare!

If you can, don't get just any old chorizo - get the good stuff. Enrique Tomas Jamon Iberico sells fantastic Spanish-style chorizo right here in London - full of spicy flavour and character. Highly recommended for a delicious dinner and some to spare!

Read more
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Ingredients

1 hour
2 servings
  1. 1chorizo sausage
  2. 1/2roasted potato
  3. 1/2orange pepper
  4. 1/2yellow pepper
  5. 1/2green pepper
  6. 1/2 cupgreen beans
  7. 1/2 cansweetcorn
  8. 1 cuprisotto rice
  9. 1/2 cuplardons
  10. 1 tbspolive oil
  11. 2 clovegarlic
  12. 1 cantomatoes
  13. water
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Steps

1 hour
  1. 1

    Bring oven to temperature and roast the potato for 25 minutes

  2. 2

    Slice chorizo into 1 cm thick pieces and fry in a large pan in olive oil

  3. 3

    Add in lardons when mostly done, and then garlic

  4. 4

    Add in the peppers and fry until softened. Then the green beans and sweetcorn

  5. 5

    Slice potato into cubes and add this, too. Fry until coated in oil

  6. 6

    Add a can of chopped tomatoes, then fill half of it with water and add this too

  7. 7

    Add the rice. Stir in well, then cover the pan and let it sit for 20 minutes, or until the rice has absorbed all the water. DO NOT STIR WHILST COOKING!!!

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Vicki
Vicki @cook_3007249
on October 23, 2015 14:56
Started this back in uni days - now a graduate chef ;)
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