Chorizo, lemon & spinach risotto – gluten free

Mum had some chorizo’s in the fridge and wanted to use them the night that my aunt, uncle and cousin arrived from NZ for the Easter weekend. She suggested a risotto and I therefore went searching on the internet to find a recipe. I came across this recipe by The Foodie which looked simple but delicious and so it was decided we would be having chorizo, lemon & spinach risotto.I love the way that The Foodie wrote out this recipe, even if you stuff up the recipe it is likely that you may not notice as you would have drunk half a bottle of wine by the time you start eating!I can especially relate to the following section of the instructions, “Add a cup of your white wine. Don’t cry about it, it’s necessary.” Now while I wasn’t going to cry (as my Dad had payed for the wine) my Mum almost did when she realised that I had chosen the Oyster Bay to use in the cooking (in my defense the recipe calls for a good quality white wine and the Oyster Bay was already open so I didn’t want to open another bottle just for one glass!).

Chorizo, lemon & spinach risotto Chorizo, lemon & spinach risottoI have included a more serious version of the recipe below as I cannot compete with the story telling ability of The Foodie, but I highly recommend you head over to his blog to take a look!Ingredients (serves 4)MethodDo you find yourself drinking too much wine when you are cooking?