Bulgar Wheat & Chorizo Risotto

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Bulgar wheat		120g
Olive oil		1 tbsp
Onion (small)		1
Chorizo		2 (100g)
Frozen sweetcorn		80g
White wine		50ml
Tomato puree		1 tbsp
Harissa paste		1 tsp
Eggs		2
Vinegar		a little
Mozzarella cheese		as required
Stock cube		1
Hot water		600ml
Salt & pepper		a little
Romano pepper		as you like

Method

Cook

20min

This is bulgar wheat, it's full of protein.

Finely chop the onions and cut the chorizo into half lengthways before chopping into small bitesize pieces.

Dissolve the stock cube in a pan of hot water.

In a separate pan, put the oil and fry the chorizo and onion for 2-3 minutes. Add the bulgar wheat and fry for a further 2-3 minutes.

Add the wine, harissa paste and tomato puree and mix well. Add 3 ladles of the soup from Step 3 a bit at a time for the wheat to absorb the liquid.

Repeat Step 5 until you use all the soup. It takes around 10 minutes.

Add the frozen sweetcorn and season with salt & pepper. Leave the bulgar wheat a touch undercooked then turn the heat off, put the lid on and steam on residual heat for 5 minutes.

In the meantime, boil some hot water in another pan and add a touch of vinegar. Crack the egg in a small bowl and slide into the water for 2 minutes to make a poached egg.

Transfer the risotto from Step 7 into a serving dish and create a hollow on the top. Fill with grated mozzarella cheese and the drained poached egg on top. Garnish with the sliced romano pepper if you like.

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