Chorizo and Vongole Baked Risotto
SERVES 4-6
INGREDIENTS
1 tblsp olive oil
1½ tblsps (30g) butter
2 leeks, pale parts only, thinly sliced
2 x 125g chorizo sausages, chopped
1 tblsp thyme leaves
400g arborio rice
250ml white wine Lemon wedges, to serve
1 litre vegetable stock
300g baby tomatoes, halved
2 zucchini, grated
1kg vongole or small clams
Chopped flat-leaf parsley, to serve
METHOD
1 Preheat the oven to 200C (400F). Heat
