Chorizo Cherry Tomato Risotto Recipes

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

Time 35m

Number Of Ingredients 10

Ingredients

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

CHICKEN AND CHORIZO RISOTTO

Chicken and Chorizo Risotto image

Rich and creamy risotto which is very filling and wholly delicious.

Provided by hollyprice96

Time 45m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat oven to 180 degrees. Put tomatoes in a dish with oil, balsamic vinegar, s+p and a few sprigs of rosemary.
Heat oil in pan and add in onions and garlic and some more chopped rosemary. Add in chicken pieces and chopped chorizo.
Simmer until chicken cooked through and juices run from chorizo. Then add rice (wash off first). Keep stirring so rice doesn't stick. Pour in the large glass of white wine.
Slowly add the chicken stock (250ml per person). This should take 30 mins. Add the sliced courgette half way through.
By this time the tomatoes should be cooked. Pour in the tomato and all the juices to the risotto. Add a handful of grated parmesan and a knob of butter and leave to rest for 5 mins before serving.

CHEESY CHORIZO FRITTATA

Cheesy Chorizo Frittata image

Crumbled chorizo sausage, spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.

Provided by Kraft

Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

¼ pound chorizo, crumbled
1 (6 ounce) package baby spinach leaves
2 cups cherry tomatoes, halved
4 green onions, sliced
6 eggs
½ cup milk
1 ½ cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
Bake 25 min. or until knife inserted in center comes out clean.

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