Chorizo And Tomato Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHORIZO & TOMATO RISOTTO



Chorizo & Tomato Risotto image

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

4 cups (32 oz) Reduced sodium chicken broth
3 Tablespoons tomato paste
1 Tablespoon Olive oil
6 ounces Spanish chorizo, sliced & then halved
1 medium yellow onion, diced
2 garlic cloves, minced
1 1/2 cups Arborio or other short-grain rice (do not rinse)
1/2 cup white wine
1 cup frozen green peas
1/2 cup Parmesan cheese, freshly grated
1 Tablespoon unsalted butter (optional)
1/4 teaspoon ground black pepper (optional)

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



Chorizo and tomato risotto image

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

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)

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



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

TOMATO & CHORIZO RICE



Tomato & chorizo rice image

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

250g pack small cooking chorizo sausages, halved lengthways
1 onion , halved and sliced
2 garlic cloves , chopped
1 tsp sweet smoked paprika
250g basmati rice
500ml hot chicken stock (or gluten-free alternative)
2 roasted peppers from a jar, chopped
395g can cherry tomato
85g pitted green or Kalamata olive

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

More about "chorizo and tomato risotto recipes"

BAKED CHORIZO RISOTTO RECIPE | ITALIAN RECIPES | TESCO …
baked-chorizo-risotto-recipe-italian-recipes-tesco image
Web Method. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a deep, lidded flameproof casserole dish over a medium heat. Add the onion, leeks, garlic and chorizo and fry for 5-8 mins until the chorizo has …
From realfood.tesco.com


CHORIZO RISOTTO WITH KALE | RECIPETIN EATS
chorizo-risotto-with-kale-recipetin-eats image
Web Apr 27, 2016 Add chorizo and cook until golden brown. Remove into a bowl and set aside. There should be some red oil in the skillet from the chorizo. If not, add a bit of oil. Turn heat down to medium. Cook onion …
From recipetineats.com


TOMATO AND CHORIZO RISOTTO WITH GARLIC TENDERSTEM
tomato-and-chorizo-risotto-with-garlic-tenderstem image
Web Method. Heat 2 tbsp of olive oil in a large saucepan and fry the onion over a low heat until softened, about 10 minutes. Add the finely chopped garlic and cook for a further 1-2 minutes before adding the risotto rice.
From deliciousmagazine.co.uk


ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES
roasted-tomato-risotto-jamie-oliver-vegetable image
Web Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter. Cook for 10 minutes, or until softened but not …
From jamieoliver.com


CHORIZO & TOMATO RISOTTO - RECIPES
chorizo-tomato-risotto image
Web Preparation time: 15 minutes Cooking time: 35 minutes Total time: 50 minutes Serves: 4 Ingredients 1 tbsp olive oil 400g pack Waitrose 6 Chorizo Sausages 1 onion, chopped 1 pack Waitrose Mixed Romano Peppers, …
From waitrose.com


CHORIZO, ROASTED CHERRY TOMATO & SPINACH RISOTTO …
chorizo-roasted-cherry-tomato-spinach-risotto image
Web When the risotto is done, remove from the oven and stir through a splash of water if needed. Stir in the grated Parmesan cheese, butter and the baby spinach leaves. Gently fold in the roasted tomatoes. Season to taste. 6 …
From hellofresh.co.nz


OVEN BAKED TOMATO & CHORIZO RISOTTO RECIPE - MUMSLOUNGE
Web Jul 29, 2016 1 tin diced tomatoes ½ cup sundried tomato strips ¼ cup sliced olives ¼ cup flat-leaf parsley, chopped Instructions Preheat oven to 170°C and place a 5-litre …
From mumslounge.com.au
Estimated Reading Time 3 mins


CHORIZO AND TOMATO RISOTTO | RECIPES | INSTANT POT® SOUTH AFRICA
Web Feb 13, 2020 1 tsp olive oil 2 cups Arborio rice 1 large handful Italian Flatleaf parsley (chopped) 5 birdseye chili (sliced) Press Saute and brown the sausage, onion and garlic …
From instantpot.co.za


BAKED RISOTTO WITH CHORIZO AND CHERRY TOMATOES - 9KITCHEN - NINE
Web Preheat oven to 200°C (180°C fan-forced). Cook sausages in a large flameproof baking dish until browned lightly. Remove from pan; drain on absorbent paper. Heat the oil in the …
From kitchen.nine.com.au


CHORIZO RISOTTO | OLIVEMAGAZINE
Web Sep 13, 2022 In a pan, fry the chorizo (no oil) over a medium-low heat until the oils begin to release. Cook for 5-6 mins, stirring until crispy, then remove with a slotted spoon and …
From olivemagazine.com


CHORIZO & TOMATO RISOTTO - WAITROSE
Web 1. Heat the oil in a frying pan and fry the sausages for 5 minutes to brown, remove and set aside. 2. Add the onion and peppers to the pan and fry for 4-5 minutes, stirring …
From waitrose.com


BEST SATURDAY NIGHT DINNER IDEAS: 31+ RECIPES FOR THE WEEKEND
Web 2. Spanish Seafood Paella. If you are cooking for seafood lovers, homemade Spanish seafood paella is always a show-stopper.It's a savory and smoky one-pot meal …
From bakeitwithlove.com


ORZO AND CHORIZO CASSEROLE RECIPE | HELLOFRESH
Web Cook, breaking up the chorizo into pieces, tossing for 4-5 minutes, until the chorizo browns. 5. Add the orzo to the pan and toss to coat. Add 2 ½ cups of the salted water …
From hellofresh.com


37 RISOTTO RECIPES | AUSTRALIAN WOMEN'S WEEKLY FOOD
Web Sep 7, 2022 Make our basic risotto and customise it to your liking. Add any chicken, seafood or vegetables to create a tasty risotto. Your options are endless. 2 / 37 …
From womensweeklyfood.com.au


AMY | 24 ON INSTAGRAM: "ONE POT CREAMY TOMATO
Web 346 Likes, 23 Comments - Amy | 24 (@slimlinetonic.with_ams) on Instagram: "ONE POT CREAMY TOMATO & CHORIZO RISOTTO 暈 First time making this recipe and it ..."
From instagram.com


TOMATO RISOTTO RECIPE - BBC FOOD
Web Method. Preheat the oven to 220C/200C fan/gas 7 and line a baking tray with greaseproof paper. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with …
From bbc.co.uk


CHORIZO AND MUSHROOM RISOTTO RECIPE - A HEDGEHOG IN THE KITCHEN
Web Jul 17, 2016 Perfectly creamy and delicious chorizo and mushroom risotto Ingredients Scale 1/2 cup of arborio rice 1 cup of chorizo (sliced and cut in half) 1 onion (finely …
From ahedgehoginthekitchen.com


CHICKEN, CHORIZO AND SUNDRIED TOMATO RISOTTO - TASTEFUL RECIPE OF …
Web About Press Copyright Contact us Creators Advertise Developers Press Copyright Contact us Creators Advertise Developers
From youtube.com


CHORIZO RISOTTO RECIPE | HELLOFRESH
Web While chorizo cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 1-2 min. Add …
From hellofresh.ca


EASY CHICKEN AND CHORIZO RISOTTO RECIPE | SIDECHEF
Web Cooking Instructions. HIDE IMAGES. Step 1. In a large sauce pan over high heat, add Olive Oil (3 Tbsp) and cook Boneless, Skinless Chicken Thighs (6) for 6 minutes until nicely …
From sidechef.com


BAKED CHORIZO, CHERRY TOMATO & SPINACH RISOTTO - COOK NOW!
Web Roughly chop the mild chorizo. 2 In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Cook the chorizo, stirring, until golden and crisp, 3-4 minutes. Add …
From hellofresh.com.au


Related Search