Chorizo and Eggplant Risoni

Chorizo and Eggplant Risoni

Serves 4

1 tbs olive oil

200g chorizo sausage, quartered and thickly sliced

1 onion, chopped

1 large eggplant, diced

1/3 cup white wine

1 1/2 cups risoni

420g can diced tomatoes

3 cups chicken stock

50g baby spinach

parmesan, grated

Heat the oil in a large saucepan over medium heat. Add the chorizo, onion and eggplant and cook until the eggplant is soft. Add the wine and bring to the boil. Stir in the risoni, tomato and stock, season with salt and pepper and cook, stirring often until the risoni is al dente and most of the liquid is absorbed. Add the spinach and stir to combine. Serve with grated parmesan.