- 2 chorizo sausages, coarsely chopped
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 red capsicum, seeded, finely chopped
- 1 yellow capsicum, seeded, finely chopped
- 2 teaspoons smoked paprika
- Pinch of saffron threads
- 1 large ripe tomato, finely chopped
- 1 cup (220g) arborio rice
- 1 1/2 cups (375ml) Massel chicken style liquid stock
- 1 cup (150g) frozen peas
- 1/2 cup finely chopped flat-leaf parsley
- 2 eggs, lightly whisked
- 1/2 cup (40g) finely grated parmesan
- Watercress sprigs, to serve
- Step 1Preheat oven to 180°C. Grease and line the base of a 20cm (base measurement) springform pan with baking paper.
- Step 2Heat a large saucepan over medium heat. Add the chorizo and cook, stirring occasionally, for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel.
- Step 3Add the onion and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the capsicum and cook, stirring, for 2-3 minutes or until capsicum is just tender. Add the paprika, saffron and tomato and cook, stirring, for 1 minute. Add the rice and chicken stock and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes. Remove from heat and set aside, covered, for 10 minutes. Use a fork to stir to combine. Set aside for 20 minutes to cool.
- Step 4Add the peas, parsley, egg and 1/3 cup of the parmesan and stir to combine. Season with salt and pepper. Spoon into the prepared pan and smooth the surface with the back of a spoon. Sprinkle with remaining parmesan. Place on an oven tray and bake in preheated oven for 40 minutes or until golden brown and top is slightly crisp. Remove from oven and set aside to cool.
- Step 5Serve warm or at room temperature. Cut into wedges and place on a serving plate. Top with watercress sprigs to serve.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook: