Go Back
–+ servings
Chorizo and Red Pepper Risotto (recipe)

Chorizo and Red Pepper Risotto 

Serves: two adults and one kid or 2 adults and leftovers for a work at home adult the next day (you may well feed a family of 4 with this at your household though!) Adapted from: (Mostly) Yummy Mummy’s original recipe
Print Recipe Pin Recipe Save Recipe
Servings 2 people
Calories 987 kcal

Equipment

  • 1 Chopping board for vegetables
  • 1 Chopping board for meat
  • 1 large pan
  • 1 ladle
  • 1 wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion
  • 2 cloves garlic finely chopped
  • 1 red pepper stem and seeds removed, cubed
  • 100 g chorizo I use 2 sausages of Tesco’s cooking chorizo. I quarter it lengthways first and then slice it, it makes the most of the chorizo, reducing how much of it you have to use and giving the dish lots of flavour. Thriftier and healthier in one go.
  • 300 g Arborio risotto rice
  • 1 litre chicken stock hot, I use Kallo stock cubes or my own chicken stock if I have any ready or, of course, you could use a couple of heaped tablespoons of my vegetable stock concentrate
  • 1 handful fresh parsley or coriander or a teaspoon of dried mixed herbs optional, don’t worry if you realise at the last minute that you haven’t got any at home
  • Salt and pepper to season bear in mind that you’ll need little salt
  • 10 g Parmesan cheese grated

Instructions
 

  • Gently fry the onion, garlic and red pepper until soft in olive oil in a large pan until soft.
    1 onion, 2 cloves garlic, 1 red pepper, 1 tablespoon olive oil
  • Add the chorizo to the pan and fry gently stirring every once in a while for the oils to be released.
    100 g chorizo
  • Next add the rice, stirring continuously for a couple of minutes to mix well and coat it in the chorizo oils. Try not to let it stick but it’s not the end of the world if it does (there are no Michelin stars being awarded today so don’t panic!).
    300 g Arborio risotto rice
  • Add the stock a little at a time, a ladle at a time regularly o a ladle and a half if you want to go a bit faster (if you’re like me it helps to set the phone alarm to remind you every 3-5 minutes). Keep adding more stock as the rice absorbs the liquid. After about 20 minutes and a litre of stock it should be cooked, with a lovely creamy yet firm texture.
    1 litre chicken stock
  • Stir in the herbs, if you’re using them (it works well without them too) and add salt and pepper to taste. Try it before adding the salt though as it’s often the case that, thanks to the chorizo and the stock, this dish has plenty of flavour.
    1 handful fresh parsley or coriander or a teaspoon of dried mixed herbs
  • Serve with Spanish flair and freshly grated parmesan and a twist of the pepper mill.
    Salt and pepper to season, 10 g Parmesan cheese

Notes

 
Tip: Next time try adding a splash (an a half) of red wine when you’re frying the chorizo, it gives it an irresistible depth of flavour and, since you had to open the bottle, you can drink a glass of vino tinto with your dinner.

Nutrition

Calories: 987kcalCarbohydrates: 147gProtein: 34gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 814mgPotassium: 880mgFiber: 7gSugar: 13gVitamin A: 2266IUVitamin C: 85mgCalcium: 104mgIron: 9mg
Tried this recipe?Mention @feistytapas or tag #feistytapas!
Share on Facebook