I had a win with a risotto recipe last night. It was based on this recipe – but rejigged around what I had. This is a thermomix recipe, but there’s no reason you couldn’t do it on the stovetop.

Chorizo, Spinach & Lemon Risotto

Source: Janelle Bloom – Fast, Fresh & Fabulous

1 chorizo sausage (the hard, cured kind – similar to salami)
1 onion, halved
400 grams brown and black rice, rinsed
2-3 teaspoons vegetable stock paste
1000-1100 grams water
1 bunch english spinach, shredded
1 lemon – the whole inside (no skin) chopped plus some zest
50 grams parmesan cheese


1. Chop up spinach and lemon and put in the bottom of thermoserver/serving dish.
Place cubes of parmesan into TM bowl and grate on speed 8 for 8 seconds. Set aside.
Place onion into TM bowl and chop for 5 seconds on speed 5.
2. Peel skin off chorizo. Chop into three or four bits. Set dial to lid closed position and Turbo until chopped to desired texture (2-3 pulses)*. Add rice. Insert butterfly and cook at 100ºC for 5 minutes on speed 1. Remove butterfly.
3. Add water and stock paste (or you could use 1100 grams of chicken stock) and cook for 50 minutes at 100ºC on speed 1, reverse.
4. Transfer risotto to Thermoserver/serving dish. Add parmesan on top and pepper to taste. Stir through, cover and allow to sit for 5 minutes.

*If you’re doing this on the stove you would just chop the chorizo into teeny bits