Chorizo, Lemon and Herb Risotto with Baby Leeks and Walnuts

Steps

1. Prep vegetables Bring chicken broth to a simmer in a pot on medium heat with 1/2 tsp salt. Once simmering, remove from heat and keep warm. Thinly slice shallot and baby leeks.
2. Cook chorizo Heat a drizzle of oil in a large, non-stick fry-pan on medium-high heat. Add chorizo and walnuts and cook for about 3 minutes, until golden. Remove from pan and set aside, ensuring some flavoured oil remains in pan.
3. Cook risotto Return pan to medium heat with chorizo oil. Add shallot, leeks and garlic and cook for about 2 minutes, until tender. Add Arborio rice, white wine or water and stir for 1 minute to coat rice and reduce wine.
4. Add chicken broth to pan, about 1/2 cup at a time, only adding more broth once original addition has reduced. Continue this for 16-18 minutes, stirring often, until rice is almost tender. Grate courgette and thinly slice spinach.
5. Finish risotto When risotto is cooked, stir through cream and lemon juice, cook for 1 minute, remove from heat and stir through courgette, spinach and mint. Season to taste if needed.
6. Serve risotto topped with chorizo, walnuts and parsley.