CHICKEN AND CHORIZO RISOTTO
Although this isn't made with risotto rice, the richness of the chorizo and the addition of butter and Parmesan cheese make this a nice rich meal, and more similar to risotto than a normal rice dish. Always a favourite with our family!
Provided by amlawren
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Fry the onion in a large pan until soft. In a separate frying pan, fry the peppers until brown around the edges and soft. Put peppers aside.
- In the pepper pan, fry the chicken pieces on a high heat until golden brown and cooked through. Place aside and keep warm
- Add rice to onion. Fry for 2 minutes. Add wine if using and stir till evaporated. Gradually add the stock, ladle by ladle.
- Once all liquid has been absorbed and rice is soft enough, add Chorizo, cooked chicken, peppers and the sweetcorn and frozen peas. Stir for a further 5 minutes or until heated through.
- Allow the chorizo juices to seep into the rice. Add the Parmesan and knob of butter. Stir through and season to taste. Serve immediately, with crusty bread and alioli.
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 & PEA RISOTTO
Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
- Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
- Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.
Nutrition Facts : Calories 642 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 2.8 milligram of sodium
TOMATO, RED WINE & CHORIZO RISOTTO
Provided by Kate McCullough
Categories Mains Jamie Magazine Dinner Party Italian Chorizo Pasta & risotto
Yield 4
Number Of Ingredients 10
Steps:
- Peel and finely chop the shallots and garlic, finely chop the chorizo, then pick and finely chop the parsley leaves, finely chopping the stalks.
- Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
- In another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
- Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
- The rice should be tender but with a little bite in the middle. When it's cooked, add one last ladle of liquid.
- Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
- Serve topped with extra grated Parmesan and the chopped parsley leaves.
Nutrition Facts : Calories 514 calories, Fat 16.3 g fat, SaturatedFat 5.6 g saturated fat, Protein 19.1 g protein, Carbohydrate 68.4 g carbohydrate, Sugar 4.3 g sugar, Sodium 1.4 g salt, Fiber 2.3 g fibre
CHORIZO RISOTTO
Chef Michael Schlow's (Tico), Chorizo Risotto, which combines smoky pasilla chiles (Mexico) and a generous serving of chorizo (Spain).
Provided by marycamille
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
- In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
- Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock ½ cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
- Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the ¼ cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
- Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.
Nutrition Facts : Calories 592.6, Fat 31.2, SaturatedFat 10.1, Cholesterol 45.6, Sodium 719.9, Carbohydrate 46.4, Fiber 2.1, Sugar 2.2, Protein 19.9
RED WINE RISOTTO WITH CHORIZO
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
- Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.
- Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.
CHORIZO AND MUSHROOM RISOTTO RECIPE
Perfectly creamy and delicious chorizo and mushroom risotto
Provided by Alix and Hugo
Categories Lunch and dinner
Time 10m
Number Of Ingredients 10
Steps:
- Heat olive oil in a casserole on high heat.
- Add onion and salt and cook for 2 minutes.d images, links and recipe headings. Find out how..
- Add the chorizo and cook for another 2 minutes.
- When the onion becomes translucent, add the rice.
- Turn the heat down to low.
- Add the garlic and cook until the rice starts to change color.
- Turn the heat to high heat and pour in the wine.
- Leave to cook until the rice absorbs all of the wine.
- Add a ladle of hot vegetable stock and stir until the stock is absorbed by the rice. Repeat until the rice becomes as soft as you like. (We prefer our risotto al dente.)
- Add the Parmesan and turn the heat off. Stir and cover.
- Serve with on a bed of raw baby spinach. Top with vinaigrette and raw mushrooms.
SHRIMP AND CHORIZO RISOTTO
Make and share this Shrimp and Chorizo Risotto recipe from Food.com.
Provided by Gr8ful Dad
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 1. Put saffron in small dish, pour a half cup chicken stock over it and set aside.
- 2. Heat one tablespoon oil in large skillet to very hot, add shrimp and stir. Sprinkle with paprika and stir-fry just until shrimp begin to brown but are not fully cooked, 2-4 minutes. Season with cayenne pepper and remove from heat.
- 3. Add butter and remaining oil and reheat. Add onion and garlic and saute until soft, working up anything stuck to the skillet, 5-6 minutes. Add the chorizo, saute a couple of minutes more, then stir in cumin and rice. Saute, stirring, until the rice turns opaque, 5-6 minutes. Stir in the saffron mixture and wine. Cook, stirring with wooden spoon over medium heat, until most of the liquid has evaporated.
- 4. Add about 1/2 cup of the hot broth to the rice, stirring constantly until the broth is absorbed. Continue adding the remaining broth 1/2 cup at a time, waiting until each addition is absorbed before adding more. Continue until the rice is tender, about 35 to 45 minutes. The rice should have a creamy consistency. Add the reserved shrimp, parmesan, parsley and adjust the seasoning with salt and pepper. Serve at once.
Nutrition Facts : Calories 877.8, Fat 27.8, SaturatedFat 10.5, Cholesterol 270.2, Sodium 1731.1, Carbohydrate 97, Fiber 3.6, Sugar 7, Protein 47.6
CHICKEN AND CHORIZO RISOTTO
Rich and creamy risotto which is very filling and wholly delicious.
Provided by hollyprice96
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oven to 180 degrees. Put tomatoes in a dish with oil, balsamic vinegar, s+p and a few sprigs of rosemary.
- Heat oil in pan and add in onions and garlic and some more chopped rosemary. Add in chicken pieces and chopped chorizo.
- Simmer until chicken cooked through and juices run from chorizo. Then add rice (wash off first). Keep stirring so rice doesn't stick. Pour in the large glass of white wine.
- Slowly add the chicken stock (250ml per person). This should take 30 mins. Add the sliced courgette half way through.
- By this time the tomatoes should be cooked. Pour in the tomato and all the juices to the risotto. Add a handful of grated parmesan and a knob of butter and leave to rest for 5 mins before serving.
CHORIZO AND LEEK RISOTTO
A hearty risotto for a cold night in.
Provided by jrcreasy
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt the butter or margarine into a wok and let it melt. Then add the onion and garlic and cook until softened and the onion is a little browned.
- Add the olive oil and then the risotto rice, stirring until the rice goes a little clear. Then add the wine and cook until it reduces, stirring occasionally. During this time get your stock ready by putting it in a sauce-pan and keeping it on the hob, just a little lower than the wok.
- Add a ladle of stock to the wok, stirring. Add the leeks and chorizo, and then more stock. Whenever the rice has soaked up the majority of the stock add some more stock, ensuring your stir consistently and frequently.
- Do this for about 25 minutes. Check the rice is cooked before finally adding the grated cheese and then serving.
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From feistytapas.com
Reviews 12Estimated Reading Time 5 minsServings 2
- Add the chorizo to the pan and fry gently stirring every once in a while for the oils to be released.
- Next add the rice, stirring continuously for a couple of minutes to mix well and coat it in the chorizo oils. Try not to let it stick but it’s not the end of the world if it does (there are no Michelin stars being awarded today so don’t panic!).
- Add the stock a little at a time, a ladle at a time regularly o a ladle and a half if you want to go a bit faster (if you’re like me it helps to set the phone alarm to remind you every 3-5 minutes). Keep adding more stock as the rice absorbs the liquid. After about 20 minutes and a litre of stock it should be cooked, with a lovely creamy yet firm texture.
BUTTERNUT SQUASH RISOTTO WITH CHORIZO - GOOD …
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Category DinnerTotal Time 1 hr 5 minsEstimated Reading Time 2 minsCalories 536 per serving
- Heat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss the butternut squash with the oil and roast for 25min, until golden and cooked through.
- With a slotted spoon, remove chorizo and set aside, leaving as much of the oil behind as possible.
CHORIZO AND KALE RISOTTO - GOOD HOUSEKEEPING
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Servings 4Estimated Reading Time 1 minCategory DinnerTotal Time 1 hr 5 mins
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From recipetineats.com
5/5 (10)Total Time 35 minsCategory DinnerCalories 668 per serving
- Whisk together Stock ingredients in a small saucepan over medium low heat. Once heated, turn down to low and keep warm. (Note 4)
- Heat oil in a pot or large skillet over high heat. Add chorizo and cook until golden brown. Remove into a bowl and set aside.
EASY CHICKEN AND CHORIZO RISOTTO - SIDECHEF
From sidechef.com
5/5 (13)Total Time 1 hrCuisine ItalianCalories 79 per serving
- In a large sauce pan over high heat, add Olive Oil (3 tablespoon) and cook Boneless, Skinless Chicken Thigh (6) for 6 minutes until nicely brown. When the chicken is done, remove and set aside.
- Into the same pan, add Red Bell Pepper (1) and Spanish Chorizo (1) and cook for a few minutes or until the chorizo is nicely brown.
- Into the pot, add the Arborio Rice (1 1/3 cup) and stir to allow the rice to become coated in the chorizo oil.
DELICIOUS AND CREAMY COD AND CHORIZO RISOTTO.
From smallcitybigpersonality.co.uk
- METHOD1. Heat a pan over a medium heat and start by frying the chorizo until the red oil starts to run.
- Take off the heat and set aside.2. In a large pan heat the oil and add the onion and cook for a few minutes until soft.
- Stir in the rice and cook for another couple of minutes then turning up the heat, add the wine.It will sizzle as it hits the pan.
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Cuisine HealthyTotal Time 45 minsCategory MainsCalories 445 per serving
- 2 Cook onion in oil in a large non-stick pan until softened. Add garlic and cook for 1 more minute. Add chorizo and seasoning. Cook for 1 minute.
- 3 Stir in rice. Add wine and stir. Add hot stock, 2 ladlefuls at a time, stirring until stock is absorbed. Repeat until almost all liquid is absorbed. Rice will be creamy and thick in texture.
- 4 While rice is cooking, spray a frying pan with oil and cook chicken until lightly golden. Cut in small pieces.
CHICKEN AND CHORIZO RISOTTO (OVEN-BAKED) - EFFORTLESS FOODIE
From effortlessfoodie.com
Ratings 8Category Main CourseCuisine Fusion, ItalianTotal Time 35 mins
- Heat the olive oil in a casserole with lid and fry the garlic and onion for a few minutes to soften. Add in the chicken breast pieces, chorizo and thyme and cook until the chicken has changed colour.
- Pour in the stock and give it a stir, bring to the boil then pop on the lid and oven bake for 25 minutes.
CHORIZO & PRAWN RISOTTO - BEST RECIPES UK
From bestrecipesuk.com
Cuisine ItalianCategory Comfort Food, Dinner PartyServings 4Total Time 1 hr
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Place the cherry tomatoes on a roasting tray and drizzle with olive oil, roast for 35 minutes or until their skin has started to split and blacken.
- Heat a tablespoon of oil in a large frying pan and add the onions, celery and red pepper. Cook on a low heat for 4-5 minutes or until softened. Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.
- Add the wine and stir through (and pour a glass for yourself). Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. When it’s all absorbed gently stir in the tomatoes, uncooked prawns and coriander and continue stirring until the prawns turn pink.
- Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish. Serve on warmed plates with a sprinkling of fresh coriander, enjoy!
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