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Chorizo and tomato risotto
This risotto is comfort food at it's best and made from store cupboard ingredients
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
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!
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