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Before you jump to Haddock and Chorizo Risotto recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Make smart choices when shopping for groceries. Making good decisions when buying groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think for a minute: you don’t want to go to a busy grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to get home immediately and have something beneficial. Your home should be stored with healthy foods and ingredients. This way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are lots of things you can pursue to become healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. Little things, when done each day, can do plenty to make it easier to get healthy and lose pounds. Being smart when you choose your food and actions is where it begins. Looking to get in as much exercise as possible is another. Don’t ignore that health isn’t only about how much you weigh. You need to help make your body as strong you can make it.

We hope you got benefit from reading it, now let’s go back to haddock and chorizo risotto recipe. You can have haddock and chorizo risotto using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Haddock and Chorizo Risotto:

1. You need 250 g cooked haddock flaked
2. Prepare 2 teaspoons basil
3. Use 1 onion finely diced
4. Prepare 1 garlic clove minced
5. You need large handful of spinach
6. Use 150 g arborio rice
7. Prepare 25 ml white wine optional can substitute with more stock
8. You need 400 ml fish or vegetable stock
9. Use 60 g chorizo diced
10. Prepare 2 eggs
11. You need salt and pepper for seasoning

Instructions to make Haddock and Chorizo Risotto:

1. In a large pan heat some olive oil over a medium heat - Add the onion, garlic, chorizo and basil - Cook for 5 minutes - Stir in the rice
2. Add in the white wine (if using) and cook until absorbed - Add the stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes - Stir in the cooked haddock, spinach and season with salt and pepper
3. Bring a pan of water to the boil and poach each egg for 3 minutes - Divide the risotto between two bowls and top with the poached egg

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