Tomato Red Wine Chorizo Risotto Food

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TOMATO & CHORIZO RISOTTO



Tomato & chorizo risotto image

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

1 tsp olive oil
400g cooking chorizo, peeled and diced
1 onion, chopped
350g risotto rice
1 tbsp red wine vinegar
400g can chopped tomatoes
1l hot chicken stock
85g frozen peas
1 tbsp grated parmesan, plus extra to serve (optional)
small pack parsley, chopped (optional)

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

TOMATO, RED WINE & CHORIZO RISOTTO



Tomato, red wine & chorizo risotto image

Provided by Kate McCullough

Categories     Mains     Jamie Magazine     Dinner Party     Italian     Chorizo     Pasta & risotto

Yield 4

Number Of Ingredients 10

olive oil
2 shallots
1 clove of garlic
80 g higher-welfare chorizo
½ a bunch of fresh flat-leaf parsley, (15g)
750ml-1 litre of organic chicken or vegetable stock
1 x 400 g tin of quality plum tomatoes
300 g risotto rice
200 ml red wine
50 g Parmesan cheese, plus extra to serve

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

RED WINE RISOTTO WITH CHORIZO



Red Wine Risotto with Chorizo image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup minced sweet chorizo
1 tablespoon olive oil
1 small white onion, minced
2 cups Carnaroli rice or Arborio, if not available
2 cups red wine
4 cups chicken stock, warmed
2 tablespoons butter
2 cups grated Mancego, plus more, for garnish
1 cup peas, frozen, fresh, or canned
Chopped parsley, as a garnish

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.

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