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
CHORIZO & TOMATO RISOTTO
A creamy, cheesy risotto with spicy Spanish chorizo, tomato, and sweet peas. Richly flavorful and delicious!
Provided by Blanca
Time 35m
Number Of Ingredients 12
Steps:
- Place chicken broth and tomato paste into a medium saucepan. Stir and warm over medium heat. Once warmed, reduce heat to low and keep warm on stovetop. Remove frozen peas from freezer and set aside.
- Place olive oil into a separate large saute pan with about 2" high sides with heat set to medium. When oil is warm, add chorizo and saute for 2-3 minutes until it releases its reddish oil and looks slightly darker.
- Add onion and continue sauteing until softened, about 2 minutes. Add garlic and stir for 30 seconds.
- Add in rice and stir to combine. Cook for 1-2 minutes.
- Add white wine and cook until almost evaporated, about 1-2 minutes.
- Using a ladle, begin adding broth one full ladle at a time. Cook uncovered until almost all broth is absorbed before adding the next ladleful. Stir occasionally. Continue adding broth/tomato mixture in this manner until rice is creamy and has softened, but still has a "bite" to it (al dente). This part should take 15-20 minutes. You may or not not use all of the broth. If you need a little extra liquid at the end, you may use a little warm water.
- Add peas and stir gently. Add grated Parmesan and fold until just melted. Add butter and black pepper and stir gently. Serve immediately and garnish with additional sliced chorizo and sliced grape or cherry tomatoes, if desired.
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
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