As my previous risotto my plan was to use my mini food processor to make the vegetables almost unrecognisable, but on discovering I'd left it behind in Northern France (I had intended to take soup in a flask to the beach on cold days but our adult friends decided that mulled wine was a better use of the flask) I resorted to chopping the onion and chorizo as finely as I could by hand, and grating the courgette.
Serves 4 kids or 3 adults
1 large courgette, grated
1 small onion, finely chopped
1 garlic clove, finely chopped or grated
1/4 chorizo (about 75g)
180g risotto rice
50g mature cheddar
100ml white wine (optional)
600ml hot stock or boiling water + stock cube
1 large knob butter
1 tbsp olive oil
Gently fry onion and garlic over a medium heat with the olive oil and butter in a large saucepan. After a few minutes add the chorizo.
When the oil starts to come out of the chorizo, add the courgette and continue to fry and stir until the courgette starts to look quite wilted. Add the rice and stir through thoroughly.
Pour in the wine and stir regularly whilst it bubbles away. When the wine has nearly all cooked away and the rice is in danger of sticking, add about 100ml of stock and stir from time to time until the rice is in danger of sticking again. Keep adding the stock in large ladlefuls, stirring from time to time, and adding more when nearly dried out. This process takes about 20 minutes.
Test the rice after all the stock has been used to see if it is cooked through and not crunchy and uncooked in the middle. You are also aiming for the risotto to be a slightly loose porridge texture - sticky enough to help it stay on a spoon wielded by a toddler but not so sticky it could be used to make a sand castle!
If the rice is not cooked through keep on adding hot water from the kettle and stirring and bubbling away as before, checking the rice from time to time until it is done. When the rice is cooked, stir in the cheese.
Serve on cold plates for kids to help it cool to eating temperature.