Green Bean & Chorizo Risotto

Risotto is one of my favourite mid-week suppers because it's quick, tasty and gives the opportunity to use whatever veg you happen to have in your fridge.

Usually I make Spinach & Tomato Risotto but recently the children have become fond of a slight variation - Green Bean & Chorizo Risotto.
Recipe below....

Mezza's Green Bean & Chorizo Risotto
Serves 4 

Ingredients
1 tbsp olive oil
1 knob of butter
1 x large onion, finely chopped
1 x good bunch of fresh basil
300g risotto rice (I've used Arborio)
250ml white wine
1 1/2 Litres Vegetable stock (I always use Marigold)
4 x ripe tomatoes. finely chopped
225g green beans, trimmed and chopped into 1" lengths
75g of chorizo (either ready sliced or from a ring - either way, chop into small pieces)
50g freshly grated Parmesan
plenty of freshly ground pepper

Use the biggest pan you have - I used to use a stock pan but now I have a large 4L saucepan which I find invaluable for soups and risotto.

Method:

1. Heat the oil and the butter in a large pan.
2. Add the onions and 3 basil leaves.
3. Fry gently until soft.
4. Add the rice & chorizo, turn up the heat slightly and fry for 5 minutes.
5. Throw in the wine and cook until absorbed/evaporated.
6. Now gradually add the stock...ok I'm just saying this because I know that's what you're supposed to do... I actually just pour the whole lot in one go! Then keep stirring until it starts boiling.
7. Add the beans.
8. Simmer for 10 minutes, stirring constantly... or more likely if you have any kind of real life, come back and stir as often as you manage. Add extra water if it looks too dry. It should have a thick soup consistency.
9. Test to see if the rice is ready; it should be now be cooked but slightly firm in the middle
10. Mix in the tomatoes, a good handful of ripped basil leaves and 10g of the Parmesan.
11. Put a lid in the pan and turn off the heat. Leave it like this for 3 minutes to allow the tomatoes to warm through.
12. Pour in a generous glug of extra virgin olive oil and stir that in too.
13. Serve with lots of freshly grated Parmesan sprinkled on top.