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Home » Main Dishes » Super Quick And Easy Chorizo and Tomato Risotto

Super Quick And Easy Chorizo and Tomato Risotto

Author: Karon Grieve Published : March 2020

Recipe
chorizo risotto
chorizo risotto
chorizo and tomato risotto

There is something just so very comforting about a good risotto. Maybe it’s the whole childhood memories of rice pudding thing. The creaminess of the rice. I don’t know and to be honest I don’t care. I just know that this chorizo and tomato risotto is the perfect comfort food.

super simple chorizo and tomato risotto

Chorizo and Tomato Risotto

The smokiness of the chorizo marries so well with the sweet yet sharp tang of the cherry tomatoes here. It is something that really sets those taste buds a tinglin’.

Add to that the creaminess of the risotto rice and you have got yourself a damn good dish.

risotto in white bowl

Risotto is easy

A lot of people are scared of the whole concept of risotto. The idea that you are constantly adding liquid and waiting for it to be absorbed then adding more. The time it takes. It all comes across as a right fiddle and too much work.

Well it’s not. It takes between 20-30 minutes max and is actually pretty calming to make.

Just adding in your stock and wine. Calmly stirring. Savouring the fabulous aromas of this chorizo and tomato risotto. All of this adds up to a wee bit of mindfulness.

chopping chorizo and tomatoes

Ingredients for chorizo and tomato risotto

I’m keeping it simple on the ingredients front. To me this chorizo and tomato risotto is a midweek meal and something I want to whip up from store cupboard and fridge.

  • 1 tbsp Olive oil
  • 200g chorizo peeled and chopped
  • 300g Arborio rice
  • 1 litre chicken stock (hot)
  • 200ml white wine
  • handful of cherry tomatoes halved
  • 2 tbsp chopped flat leaf parsley
  • 60g Parmesan cheese grated
  • salt and pepper
frying chorizo

chorizo

Your first task here is to fry the chorizo in the oil just until it crisps up and its own delicious oil has been released.

Honestly, I could bore the pants off you going on about how much I love cooking with chorizo and how I love this flavour packed oil that comes off it.

To me this is the taste of sunshine and summer and should thus be totally embraced all year round!

rice in pan with the chorizo

Fabulous flavour

You might well have noticed that there are no onions or even garlic in this chorizo and tomato risotto.

Everything starts with onions doesn’t it? Well no, not in this case. The chorizo packs so much flavour that you don’t actually need those classic standbys of  garlic and onions.

The scary bit

Add the rice to the pan and swirl it around with your wooden spoon to make sure that every grain is coated in that amazingly flavoured oil. Toss in the cherry tomatoes.

I struck lucky and got a box of the different coloured cherry tomatoes. This just adds to the prettiness of the dish, nothing more.

Just use whatever tomatoes you have to hand. If it is bigger tomatoes then chop them into quarters. No tinned tomatoes please!

adding liquid to pan

Now comes the liquid part. I pour my 200ml of white wine into my chicken stock in a big jug. Make sure that stock is hot, this makes a difference.

Start by adding just a ladle full of the liquid to the risotto and stir it. The rice will very quickly soak up all that liquid. Now add more and stir again. Keep doing this for about 20 minutes.

risotto on table with wine glass behind

Stir in some chopped flat-leaf parsley to add a wee bit more flavour and a lovely dash of green colour.

You want the rice to be al dente, meaning there is just a little bite to it. You do not want soggy rice. Add your Parmesan just before the risotto is ready and stir it in.

risotto with fork on bowl

When is this risotto ready?

Your chorizo and tomato risotto is ready when you can drag a wooden spoon through it and the risotto slowly flows back into place. The whole cooking process from start to finish should take between 20-30 minutes.

Add your seasoning and serve your chorizo and tomato risotto with some more Parmesan sprinkled on top. Now curl up with a bowl of this sumptuous goodness and have a good evening.

larder links

Looking for more fun risotto recipes? Then check these out before you go;

30 minute squash and orzo risotto traybake

Easy chicken and asparagus risotto

Super easy fish and chorizo risotto

Asparagus and quinoa risotto

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
super simple chorizo and tomato risotto

Chorizo and tomato risotto

Karon Grieve
This risotto is comfort food at it's best and made from store cupboard ingredients
4.75 from 4 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course main dish
Cuisine Italian
Servings 4 people
Calories 551 kcal

Ingredients
 

  • 1 tbsp olive oil
  • 200 g chorizo peeled and chopped
  • 300 g Arborio rice
  • 1 litre chicken stock
  • 200 ml dry white wine
  • 10 cherry tomatoes halved
  • 2 tbsp parsley flat leaf parsley chopped
  • 60g Parmesan grated
  • salt and pepper to taste
Metric – US Customary

Instructions
 

  • 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

Video

Notes

This is quick and easy comfort food packed with flavour

Nutrition

Calories: 551kcalCarbohydrates: 63gProtein: 19gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 848mgPotassium: 210mgFiber: 2gSugar: 2gVitamin A: 672IUVitamin C: 12mgCalcium: 192mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Main Dishes, Meat Recipes

« The Best Homemade Rhubarb and Ginger Gin Liqueur
Rhubarb and Ginger Gin Jam (zero waste) »

Comments

  1. Ayanna says

    April 19, 2024 at 6:01 pm

    5 stars
    I love this. Thank you.

    Reply
    • Karon Grieve says

      April 29, 2024 at 8:59 am

      Hi Ayanna
      Glad you like the recipe so much.
      K

      Reply
  2. Peter Jago says

    November 8, 2024 at 8:07 pm

    4 stars
    Timely as temp dropping this autumnal November evening. Fire lit. Warming and spicey. I used 500ml stock added to long grain rice as no risotto rice available. 1 litre of stock sounds a lot. Also added locally foraged last of the wild crab apples to add a local ingredient.

    Reply
    • Karon Grieve says

      November 18, 2024 at 10:53 am

      Hi Peter
      Glad you lliked the recipe so much. Crab apples an iinteresting addition.
      K

      Reply
  3. Sue Goddard says

    February 27, 2025 at 8:52 pm

    5 stars
    I’ve never left a comment on anything before but having made this for the third time, I love it. The only thing I have changed is to put the tomatoes in very near the end otherwise they don’t look like the picture, they turn to mush. It is delicious whichever way.

    Reply
    • Karon Grieve says

      March 4, 2025 at 9:38 am

      Hi Sue
      So glad you like this risotto so much and thanks for taking the time to let me know.
      K

      Reply
4.75 from 4 votes (1 rating without comment)

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