Risotto is one of my favorite meals to make, it is very satisfying watching the rice slowly absorb all the yummy flavours. It also helps it takes very little prep and is a perfect hangover cure!
Start by chopping an onion and cooking with oil, until soft in a heavy base pan. Then add one chopped leek and look for a further 2 minutes, then add chopped chorizo. Cook for roughly a minute more all on a medium-high heat. Then add the risotto rice and stir until all the rice is covered in the pre cooking mixture. Separatly add a vegetable flavoured stock cube to roughly 500ml of hot water and stir together. Add stock until the rice is covered, ad the rice absorbs more liquid gradually add the rest of the stock. Stirring every couple of minutes to ensure the rice isn’t sticking to the bottom of the pan. This should take about 20-30 minutes on a medium heat, until the rice is plump and has no bite.
Add some pepper and Parmesan and enjoy!