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.
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
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
TOMATO & CHORIZO RICE
Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes
Provided by Sara Buenfeld
Categories Main course
Time 20m
Number Of Ingredients 9
Steps:
- Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
- Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.
- Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.
Nutrition Facts : Calories 494 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.2 milligram of sodium
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