Chorizo and Vongole Baked Risotto Recipe

If you’re looking for a simple seafood dish that really hits the spot, this is it. If you can’t find vongole or clams, use mussels instead. Or swap them for some firm fish or a different meat — perhaps bacon or Italian sausage.

Prep time: 10 minutes
Cook time: 40 minutes
Serves 4–6
1 tablespoon olive oil
1½ tablespoons (30g) butter
2 leeks, pale parts only, sliced thinly
250g chorizo, chopped coarsely
1 tablespoon thyme leaves
1¾ cups (400g) arborio rice
1 cup (250ml) white wine
4 cups (1L) vegetable stock
300g cherry tomatoes, halved
2 zucchini, grated
1kg vongole or small clams
Chopped flat-leaf parsley, to serve
Lemon wedges, to serve

Preheat the oven to 200°C. Heat the oil and butter in a large ovenproof pan over medium–high heat. Cook the leek, chorizo and thyme for 10 minutes, stirring often. Add the rice and stir to coat in the oil, then pour in the wine and let it boil for a couple of minutes until almost evaporated. Pour in the stock and bring to the boil. Stir in the tomato and zucchini and season with salt and freshly ground black pepper. Cover and bake for 25 minutes. Remove the pan from the oven and stir in the vongole. Cover and return to the oven for a few minutes or until the rice is cooked and the vongole have opened. Serve sprinkled with chopped parsley, with the lemon wedges on the side.

Image and text from Good Food Made Simple by Leah Itsines, photography by Ben Dearnley.

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