TOMATO & CHORIZO RISOTTO
A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya - add broad beans or sweetcorn for extra colour
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.
- Gradually add the hot stock, a ladleful at a time - stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.
Nutrition Facts : Calories 695 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
CHORIZO AND TOMATO RISOTTO
This risotto is comfort food at it's best and made from store cupboard ingredients
Provided by Karon Grieve
Categories main dish
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan/skillet
- Add the chorizo and cook till crisp and oil is all released
- Lower the heat and add the rice and stir well so all rice is coated in oil
- Add the tomatoes
- Mix the wine with the hot stock
- Start adding the stock a ladle full at a time and stir, once the liquid is absorbed keep adding more and stirring till it is all added to the rice
- Add the parsley and stir through the parmesan just before it is ready. It should flow back into place if you drag a wooded spoon through the pan and rice should still have a little bite to it
- season to taste and serve with more grated parmesan on top
Nutrition Facts : Calories 551 kcal, Carbohydrate 63 g, Protein 19 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 848 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
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CHORIZO, ROASTED CHERRY TOMATO & SPINACH RISOTTO …
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- Preheat the oven to 220°C/200°C fan-forced. Roughly chop the mild chorizo. Finely chop the brown onion. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Pick the thyme leaves. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the stems are very soft, you can just chop them instead.
- In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Add the chorizo and cook, stirring, until golden and crisp, 3-4 minutes. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, thyme, lemon zest and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the arborio rice and stir until combined.
- Add the water and chicken-style stock powder to the rice and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
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