Name of Recipe: Chorizo & Zucchini Risoni......
*revised*Number of People: 5-6
Ingredients:1 packet chorizo sausages (6-8) cook more if you like extra sausage
14 basil leaves
1 large onion quartered
1 red capsicum seeded & quartered
3 cloves peeled garlic
olive oil
2 zucchinis cut into 1 cm thick slices (can use sliced lebanese cucumber too)
70g white wine
1 tin diced tomatoes (Italian branded better)
2 tsp. sugar
140g pizza sauce
300g dried risoni
650g boiling water
1 Tbsp. TM stock
1 tsp. smoked paprika
cracked pepper
5 swiss brown mushrooms - roughly chopped
baby spinach
shaved parmesan for topping.
Preparation:Cook chorizo in a fry pan, low heat, with a little oil....whilst preparing the rest in TM.
If sausages are cooked first, slice and place into thermoserve and set aside.
Chop garlic on running blades, speed 7, scrape down and add into jug the onion, basil & capsicum.
Chop for 5 seconds, speed 4
Add 25g olive oil and cook for 5 minutes, 100c,
speed 1. MC off.
Add in the wine and sliced zucchini. Cook for 3 minutes, 100c,
speed 1. MC off.
Add in the 300g risoni, tin tomato, pizza sauce, 650g boiling water, 1 Tbsp. tm stock, smoked paprika, 2 tsp sugar & cracked pepper to taste.
Cook for 10 minutes, 100c,
speed 1. (removing cap and placing basket on top of lid).
Add in quartered mushrooms, then cook a further 3 minutes, 100c,
speed 1. (you will need to help stir in mushrooms with spatula)
Transfer risoni to a large bowl (larger than the thermoserver), mix through a good handful of the baby spinach, the sliced chorizo, and grate in some parmesan cheese. Stir to combine well, and cover bowl with foil and let rest for 5-10 minutes before serving.
Serve with parmesan shavings.
Photos:
.......cooking the chorizo on the pan makes the flavour and appearance better......cos TM sausages have ugly issues
