Holiday season aside, I spend a fair few nights each week on my own. I have never felt that a solitary supper need necessarily be any less enjoyable than one spent in company – in fact, the beauty of being entirely bereft of company is the total freedom to eat exactly what I like, when I like. Certainly I want it to be easy, reasonably quick and healthy without being puritan about it. This recipe (if you can call it that) for a veg laden risotto enhanced with just a little chorizo is typical of something I might cook for myself midweek. Comforting but not fattening, easy without resorting to anything pre-prepared or processed (okay, the chorizo is borderline but there must be exceptions!) and with bags of flavour.

I seem to be buying a lot of kale at the moment. It is, of course one of the new superfoods and right up there in food fashion but it deserves it’s new status as more than just fodder for cattle. Cooked properly it is delicious; tender, flavoursome and adaptable. It works well with the leek; the chorizo and mozzarella are particularly delicious with it but not esssentil if you want to make this vegetarian or even vegan. Make this for one or six, just multiply the recipe depending on how many people you are cooking for, but I particularly like this when I’m on my own. Fire, dog, telly and this….perfect!!

For One

Handful of carnaroli rice (or arborio if you prefer)
1″ piece chorizo, chopped into small pieces
2 shallots, finely chopped
1 small clove garlic
1 dessertspoon rapeseed oil
Fresh thyme
1 leek, in half moon pieces, 1cm
350ml chicken stock (a knorr gel pack is fine)
Big double handful kale, heavy stalks removed
Small piece mozzarella, chopped
Fresh parmesan and olive oil to serve

Heat a shallow saucepan and add the chorizo. Do not add any oil at this stage. Heat the chorizo until it is starting to release its oil and once nice and crisp remove and set aside.

Put the kale in a separate pan with a dash of water and steam until the kale is wilted and tender. Remove and set aside. Use the same pan to heat the stock.

Add the remaining oil to the pan you cooked the chorizo in and throw in the shallots. Cook for a couple of minutes and then grate in most of the clove of garlic. If very large you will only need half. Add the leeks and cook for a couple of minutes before adding the rice. Stir well and then add ladlefuls of stock at a time, stirring and letting the risotto just bubble very very gently. I add stock, stir and then leave it for a few minutes whilst I get on with other things but for the best result you should really stir constantly. Carry on, adding the stock until the rice is just al dente. You may not need all of the stock. Taste after twenty minutes and it should be nearly ready.

Add the kale (you can chop it smaller if you like) and season. Make sure the rice isn’t too dry; adjust with the stock. Stir through the mozarella and chorizo and then serve in a warm bowl with parmesan grated over the top and drizzled with extra virgin olive oil.

Of course, you could add some white wine or vermouth to the rice at the start if you have a bottle open. Just pour in half a glassful and simmer it away before adding your stock.

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