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Chorizo risotto
- Linzi Pucino
Published: September 13, 2022 at 3:31 PM
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Serves 4
Easy
Prep: 5 mins
Cook: 40 mins
A star rating of 5 out of 5.4 ratingsRate
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This comforting risotto is made with slices of crispy fried chorizo to add texture and subtle spice. Simple to prepare and made with storecupboard staples, it might well become your new go-to dinner
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Make this chorizo risotto, then check out our leek risotto, chicken risotto, tomato risotto, scallop risotto, pea risotto and more of our favourite risotto recipes.
Chorizo risotto recipe
Ingredients
Nutrition
-
225g spicy chorizo ring
sliced into half moons
-
1 onion
finely chopped
-
2 garlic cloves
finely chopped
-
300g arborio rice
-
2 tbsp tomato purée
-
150ml dry white wine
(we used sauvignon blanc)
-
1.2 litres chicken stock
hot
-
200g frozen peas
-
2 tbsp finely grated parmesan
-
2 tbsp chopped flat-leaf parsley
Nutrition: Per serving
- kcal647
- fat22.3g
- saturates8.7g
- carbs69.1g
- sugars7.1g
- fibre5.5g
- protein32.9g
- salt3.8g
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Method
-
step 1
In a pan, fry the chorizo (no oil) over a medium-low heat until the oils begin to release. Cook for 5-6 mins, stirring until crispy, then remove with a slotted spoon and set aside.
-
step 2
Add the onion, season well and cook for 8-10 mins until soft but not coloured, stirring occasionally. Add the garlic, cooking for 1 min, before stirring in the rice and tomato purée, and cooking and toasting the rice for a further 2 mins.
-
step 3
Increase the heat slightly and pour in the wine. Bubble for 1-2 mins or until mostly evaporated. Spoon in a ladleful of the stock and stir well until absorbed. Repeat for 25-30 mins or until the risotto is creamy but still with a little bite.
-
step 4
Stir in the chorizo and peas, as well as half the parmesan and parsley. Turn off the heat and allow to sit for 5 mins, covered. Serve between bowls sprinkled with the remaining parmesan and parsley.
COOK'S TIP
Any left-over parmesan rinds? Chuck one in when you start adding the stock for extra umami – just remember to remove before serving.
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Perfect risotto
With a little bit of know-how (and some soothing, meditative stirring), a creamy, umami-rich risotto with perfectly cooked rice is guaranteed. Here’s how to master this classic dish and make our best seafood risotto.
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This risotto combines tender ham hock flakes with sweet frozen peas, brilliant for a summery Italian dish to enjoy outdoors.
Chicken risotto
Cook a dinner you can count on tonight with our simple, warming dish. This easy risotto recipe comes flavoured with chicken thighs, smoked bacon lardons and plenty of parmesan.
Mushroom risotto
Try our creamy mushroom risotto recipe with zesty lemon. This quick veggie risotto dish is easy to make and ready in 35 minutes.
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Authors
Linzi Pucino
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