This chorizo sausage and rice soup is a real rib sticker, perfect for a cool rainy Easter Weekend. I've been trawling my stack of the, now defunct, Donna Hay magazines and have found some wonderful recipes... so stay tuned.
2 tablespoons olive oil
1 onion, chopped
1 leek, trimmed and sliced
2 cloves garlic sliced
1 (150g) Chorizo sausage, sliced
1 cup (220g) medium grain rice
1 cup (250ml) white wine
1.5 litres chicken stock ( I used vegetable)
1 x 400g can tomatoes, chopped
sea salt and cracked black pepper
1 cup chervil leaves
2 x 125g bufalo mozzarella, torn.
Heat oil in a large saucepan over medium heat. Add onion, leek garlic and chorizo and cook for 6-8 minutes or until browned. Add rice and cook, stirring, for 2 minutes . Reduce the heat to low add wine and 1 cup ( 250ml _ stock and cook, stirring, for 1-2 minutes. Add the remaining stock and tomatoes, increase heat to high and simmer for 20 minutes. Stir through salt and pepper and top with chervil leaves and mozzarella to serve.
Serves 4.
My new black bowl - Mud Australia
Share this Post