Chorizo ragu with white bean 'risotto'

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How to make Chorizo ragu with white bean 'risotto'

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:20
  • Total Time : 0:25

Ingredients

  • 2 tablespoons extra virgin olive oil, plus extra, to drizzle
  • 1 large brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 3 fresh bay leaves
  • 400g fresh chorizo sausages, casings removed, crumbled
  • 60ml (1/4 cup) red wine (optional)
  • 400g can cherry tomatoes
  • 250ml (1 cup) spicy pasta sauce
  • 1 tablespoon fresh thyme leaves
  • 3 x 400g cans cannellini beans, rinsed, drained
  • 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
  • 1 tablespoon lemon juice
  • 20g (1/4 cup) shredded parmesan, plus extra, to serve
  • 40g baby kale or rocket

Method

  • Step 1 Heat 1 tablespoon oil in a frying pan over medium heat. Reserve half the onion. Add remaining onion, 2 garlic cloves and 1 bay leaf to pan. Cook, stirring, for 2-3 minutes or until softened.
  • Step 2 Add chorizo to the pan. Cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add wine, if using. Simmer for 1 minute or until reduced. Add tomato and pasta sauce. Season. Simmer, stirring occasionally, for 7 minutes or until cooked through and thickened.
  • Step 3 Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the thyme, reserved onion, remaining garlic and bay leaves. Cook, stirring, for 3 minutes or until softened. Add the beans. Cook, stirring, for 2 minutes. Add the stock. Simmer, stirring occasionally, for 5 minutes. Season. Coarsely crush three-quarters of the beans with a potato masher and stir until creamy. Stir in the lemon juice and parmesan.
  • Step 4 Divide bean mixture among bowls. Top with ragu. Drizzle with oil and sprinkle with kale and extra parmesan.

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