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–+ servings
Photo of the risotto served on an orange plate

Thermomix Chorizo and Red Pepper Risotto



Maria Bravo
Serves 3 in this house, or 2 with enough leftovers for lunch for me and toddler dinner the next day, if you serve it with a salad and bread it will serve 4-5 I’m sure
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Course Appetizer, Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Thermomix
  • Chopping board for vegetables
  • Chopping board for meat

Ingredients
  

  • 1 onion 100 / 120 g (in chunks)
  • 2 cloves of garlic peeled
  • 1 red pepper stem and seeds removed and in chunks
  • 25 g olive oil
  • 100 g chorizo skin removed (for those of you in the UK, 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. I tried once chopping it in the Thermomix and it didn’t work so I recommend cubing it by hand.
  • 300 g Arborio risotto rice lovely reader Anna has tried it successfully with 400 g and just added a bit extra of all the other ingredients with the below liquid weight
  • 800 g water or chicken stock 1100 g of liquid if using 400 g of rice
  • Chicken stock cube I use Kallo. This is if you’re not using your own homemade stock
  • Handful of 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. If using fresh herbs you can chop them in the Thermomix at the start.
  • Salt and pepper to season bear in mind that you’ll need little salt
  • Parmesan I tend to just grate it over the plates once I’ve dished out but you could grate it in the Thermomix before starting and reserve it until the end

Instructions
 

  • Chop the onion 5 seconds at speed 5.
    1 onion
  • Add the pepper and garlic and chop 2 seconds at speed 5.
    2 cloves of garlic, 1 red pepper
  • Add the oil, sauté: Varoma (120ºC for TM5), 5 minutes, speed 1.
    25 g olive oil
  • Add the chorizo: Varoma (120ºC for TM5, 2 minutes, speed 1 (if your chorizo is quite crumbly do this on reverse).
    100 g chorizo
  • Add the rice: Varoma (120ºC for TM5), 1 minute, speed 2 (keep it on reverse if you used reverse in step 2).
    300 g Arborio risotto rice
  • Add the water and the chicken stock cube (no need to add salt, the chorizo and stock provide enough): Varoma (120ºC for TM5), 18 minutes, reverse, soft speed (the one with the spoon symbol). I didn’t use herbs this time but I would add them in the last minute of cooking along with some salt and pepper but this time I didn’t use any salt at all and just twisted the pepper mill after I had dished up.
    800 g water or chicken stock, Chicken stock cube, Handful of fresh parsley or coriander or a teaspoon of dried mixed herbs
  • I tend to add the parmesan once it’s on the plate (we all like different amounts of cheese at home anyway), the authentic way of doing it is by stirring in the cheese at the end and letting it rest for a while… but well... working mum here
    Salt and pepper to season, Parmesan

Notes

 
TIP: Some of my readers like to add a bowl with a few fresh spinach leaves, pour the risotto over them once it’s cooked and mix them in.
You could use 2-3 tablespoons my Vegetable Stock Paste diluted in water for the stock
Keyword arborio, chorizo, risotto
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