A simple, cheap and quick gluten free risotto recipe with chorizo, leek and spring greens.
Pour the stock into a small saucepan and heat gently - you want to ensure the stock stays hot while you make the dish so it cooks quicker.
Pour the olive oil into a large saucepan and heat on a medium heat. Add the chorizo and the celery and fry for 1-2 minutes. Then add the leeks and garlic paste and fry for a further 2-3 minutes until soft.
Add the spring greens and stir fry for another 1-2 minutes - they wilt down quite a lot. Next add the rice and the wine, and a generous seasoning of salt and pepper, then stir until combined well.
Keeping the pan on a medium heat, add a ladle of the hot stock rice mix. Keep stirring to ensure it doesn't stick - once the stock has almost vanished and it starts to catch on the bottom, add another ladle of stock.
Continue to cook like this until all the stock has absorbed and the rice is cooked to your liking - it should take approx 15-20 minutes. Once cook, serve straight away with a wedge of lemon to garnish.
NOTES: I used a home made vegetable stock for this recipe but you can find plenty of gluten free stock cubes and pots. To make your own stock, fill a pan with unwanted vegetable ends and peel (leek, celery, onions, herbs, tomatoes, carrots, etc), cover with water and boil for 30 minutes. Pour through a sieve to remove any bits - the liquid will keep for a week in the fridge or can be frozen too.