Chorizo Risoni with Baby Spinach and Cherry Tomatoes

Slice the chorizo. Peel and dice onion and garlic. Cut cherry tomatoes in half. Roughly chop spinach. Pick basil leaves and roughly chop, discarding stems. Slice bocconcini. Zest lemon and cut into wedges.

Heat a deep sided pan on medium heat with a drizzle of oil. Add onions and garlic and cook for 1-2 minutes. Add chorizo and cook for 2 minutes. Add risoni and cherry tomatoes, cook for 1 minute, stirring occasionally.

Stir in 3 cups of water, tomato paste/chicken stock and reduce heat to a simmer. Simmer for 8 minutes, stirring often. Add spinach, cook for 2 minutes. Top with sliced bocconcini and cook for 1 minute.

Add basil leaves, lemon zest, lemon juice (to taste), parmesan and 1/4 cup of olive oil to a blender or jug. Using a stick blender or blender, blitz until all ingredients are well combined.

Divide risoni between bowls and top with basil oil. Enjoy!

Slice the chorizo. Peel and dice onion and garlic. Cut cherry tomatoes in half. Roughly chop spinach. Pick basil leaves and roughly chop, discarding stems. Slice bocconcini. Zest lemon and cut into wedges.

Heat a deep sided pan on medium heat with a drizzle of oil. Add onions and garlic and cook for 1-2 minutes. Add chorizo and cook for 2 minutes. Add risoni and cherry tomatoes, cook for 1 minute, stirring occasionally.

Stir in 4 cups of water, tomato paste/chicken stock and reduce heat to a simmer. Simmer for 8 minutes, stirring often. Add spinach, cook for 2 minutes. Top with sliced bocconcini and cook for 1 minute.

Add basil leaves, lemon zest, lemon juice (to taste), parmesan and 1/4 cup of olive oil to a blender or jug. Using a stick blender or blender, blitz until all ingredients are well combined.

Divide risoni between bowls and top with basil oil. Enjoy!

Slice the chorizo. Peel and dice onion and garlic. Cut cherry tomatoes in half. Roughly chop spinach. Pick basil leaves and roughly chop, discarding stems. Slice bocconcini. Zest lemon and cut into wedges.

Heat a deep sided pan on medium heat with a drizzle of oil. Add onions and garlic and cook for 1-2 minutes. Add chorizo and cook for 2 minutes. Add risoni and cherry tomatoes, cook for 1 minute, stirring occasionally.

Stir in 2 cups of water, tomato paste/chicken stock and reduce heat to a simmer. Simmer for 8 minutes, stirring often. Add spinach, cook for 2 minutes. Top with sliced bocconcini and cook for 1 minute.

Add basil leaves, lemon zest, lemon juice (to taste), parmesan and 1/4 cup of olive oil to a blender or jug. Using a stick blender or blender, blitz until all ingredients are well combined.

Divide risoni between bowls and top with basil oil. Enjoy!

Slice the chorizo. Peel and dice onion and garlic. Cut cherry tomatoes in half. Roughly chop spinach. Pick basil leaves and roughly chop, discarding stems. Slice bocconcini. Zest lemon and cut into wedges.

Heat a deep sided pan on medium heat with a drizzle of oil. Add onions and garlic and cook for 1-2 minutes. Add chorizo and cook for 2 minutes. Add risoni and cherry tomatoes, cook for 1 minute, stirring occasionally.

Stir in 2 cups of water, tomato paste/chicken stock and reduce heat to a simmer. Simmer for 8 minutes, stirring often. Add spinach, cook for 2 minutes. Top with sliced bocconcini and cook for 1 minute.

Add basil leaves, lemon zest, lemon juice (to taste), parmesan and 1/4 cup of olive oil to a blender or jug. Using a stick blender or blender, blitz until all ingredients are well combined.

Divide risoni between bowls and top with basil oil. Enjoy!

Slice the chorizo. Peel and dice onion and garlic. Cut cherry tomatoes in half. Roughly chop spinach. Pick basil leaves and roughly chop, discarding stems. Slice bocconcini. Zest lemon and cut into wedges.

Heat a deep sided pan on medium heat with a drizzle of oil. Add onions and garlic and cook for 1-2 minutes. Add chorizo and cook for 2 minutes. Add risoni and cherry tomatoes, cook for 1 minute, stirring occasionally.

Stir in 2 cups of water, tomato paste/chicken stock and reduce heat to a simmer. Simmer for 8 minutes, stirring often. Add spinach, cook for 2 minutes. Top with sliced bocconcini and cook for 1 minute.

Add basil leaves, lemon zest, lemon juice (to taste), parmesan and 1/4 cup of olive oil to a blender or jug. Using a stick blender or blender, blitz until all ingredients are well combined.

Divide risoni between bowls and top with basil oil. Enjoy!

Slice the chorizo. Peel and dice onion and garlic. Cut cherry tomatoes in half. Roughly chop spinach. Pick basil leaves and roughly chop, discarding stems. Slice bocconcini. Zest lemon and cut into wedges.

Heat a deep sided pan on medium heat with a drizzle of oil. Add onions and garlic and cook for 1-2 minutes. Add chorizo and cook for 2 minutes. Add risoni and cherry tomatoes, cook for 1 minute, stirring occasionally.

Stir in 2 cups of water, tomato paste/chicken stock and reduce heat to a simmer. Simmer for 8 minutes, stirring often. Add spinach, cook for 2 minutes. Top with sliced bocconcini and cook for 1 minute.

Add basil leaves, lemon zest, lemon juice (to taste), parmesan and 1/4 cup of olive oil to a blender or jug. Using a stick blender or blender, blitz until all ingredients are well combined.

Divide risoni between bowls and top with basil oil. Enjoy!