Chorizo Stuffed Jalapeños on Lemon Risotto Recipe

Ingredients
Stuffing:
5ml (1 tsp) olive oil
1 red onion, finely diced
150g (5.3 oz.) chorizo sausage, chopped
100g (7 tbs) cream cheese, softened
30ml (2 tbs) parsley, finely chopped
12 PEPPADEW® Jalapeño Halves
Lemon Risotto:
15ml (1 tbs) olive oil
30ml (2 tbs) butter
1 onion, diced
1 garlic clove, crushed
350g (12.4 oz.) risotto rice
900ml (1.9 pt) vegetable or chicken stock, hot
1 lemon zest and juice
90g (6 tbs) Parmesan cheese, finely grated
To Serve:
Lemon zest
Micro leaves
Extra chorizo slices, panfried (optional)
Additional Info
Method
Stuffing:
Heat the oil in a pan and gently fry the onion for 4-5 minutes. Add the chorizo sausage and cook for 3-4 minutes, or until the chorizo is crispy and golden. Transfer to a mixing bowl and allow to cool. Once cool add the cream cheese and parsley and mix well to combine. Preheat the oven to 180°C. Arrange the PEPPADEW® Jalapeño Halves, cut side facing upwards, in a single layer on a baking sheet. Spoon the stuffing into the PEPPADEW® Jalapeño Halves. Bake in the oven for 8 – 10 minutes, or until the filling is warm and the cheese has melted.
Lemon Risotto:
Heat the oil and butter in a pan and fry the onion and garlic over a low heat for 5 minutes. Add the risotto rice and stir until all of the grains are coated in the buttery mixture. Add a ladleful of the hot stock and stir until almost all of the liquid has been incorporated. Continue adding a ladleful at a time, stirring until incorporated, before adding more stock. Then remove from the heat and add the lemon zest, juice and the Parmesan cheese. Serve at once, topped with the Chorizo Stuffed Jalapeños.