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This Chorizo Risotto recipe is such an easy weeknight dinner made from storecupboard staples, so it won’t break the bank! Packed full of flavour, made with spicy chorizo, sweet red peppers, tinned tomatoes, smoky paprika and an optional swirl of cream cheese.
This Chorizo Risotto Is A Weeknight Dinner Saviour!
- Why choose this recipe? This Chorizo Risotto is an easy, one-pan dish, it cooks in 30 minutes and it’s FULL of flavour. I’ve been making this recipe for years and it’s always one of those dishes everyone loves.
- Variations: Serve this as a side to some gluten free crispy breaded chicken, or add some frozen peas for an easy chorizo and pea risotto. A sprinkle of chilli flakes will also really elevate this if you like spice!
- Dairy Free? Simply omit the cream cheese and this recipe is dairy free. Double check your chorizo though as I have seen some contain dairy before.
- Serving Suggestions: Serve this chorizo and tomato risotto with gluten free garlic bread or gluten free doughballs, or with an easy rocket salad.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these viral hot honey beef and sweet potato bowls with the full quantities. But here are the main ingredients and ideas for any swaps.
- Chorizo: You can buy this pre-chopped or just buy a ring and chop it yourself. Most chorizo is gluten free but always double check.
- Arborio Rice: I always use this (also called risotto rice) as it has the best texture aroud. If you use a different rice like basmati rice, you may need to adjust the cooking times, and the texture will be less creamy.
- Chicken Stock: Pick a gluten free stock cube or use homemade chicken stock. You can use vegetable stock too if you prefer.
- Red Onion: Or use a standard brown onion if you prefer.
- Red Pepper: Swap for any colour pepper, or you can use a veg of choice like peas, spinach leaves or finely chopped courgette.
- Tinned Tomatoes: These add a pop of colour, extra veg, and are super cheap.
- Cream Cheese: For a dairy free recipe omit this, or use a vegan cream cheese instead.
How to Make a Chorizo Risotto
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this easy Chorizo Risotto recipe is to make.
Storing and Freezing Instructions
TO STORE: Any leftover risotto will keep for 1-2 days in the fridge but should be reheated thoroughly before eating. You can also use it to make gluten free arancini.
TO FREEZE: You can freeze leftover chorizo risotto. Reheat in the microwave from frozen – add a little extra water if it starts to become a bit dry when heating.
More Risotto Recipes
If you like this Chorizo Risotto recipe then make sure you check out these other gluten free risotto recipes too…
- Prawn and Chorizo Risotto
- Pea Risotto
- Courgette Risotto
- Bacon and Boursin Risotto
- Butternut Squash and Chorizo Risotto
- Chicken and Leek Risotto
- Tomato and Mascarpone Risotto
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Chorizo Risotto Recipe
Ingredients
- 200 g chorizo, chopped
- 300 g arborio rice
- 1 litre gluten free chicken stock
- 2-3 garlic cloves, minced
- 1 red onion, finely chopped
- 1 red pepper, chopped
- 2 tsp paprika
- 1 tsp dried oregano
- 400 g tinned chopped tomatoes
- 2 tbsp cream cheese, optional
- Fresh chopped parsley, to garnish
- Lemon wedges, optional, to serve
Instructions
- Add the chorizo to a pan (with no oil) and fry on a medium heat for 3-4 minutes until it starts to crisp up. It should release oil as it cooks.
- Add the red onion, garlic, oregano, paprika and chopped pepper to the pan and fry for a further 4-5 minutes until the onion starts to soften. You can add a tiny bit of olive oil if needed, but the oil from the chorizo should be enough.
- Add the arborio rice and tinned tomatoes and stir well. Cook for around 1-2 minutes until some of the liquid has absorbed.
- Add a ladle of hot chicken stock (it’s best to keep the stock on a low heat in a separate pan so it stays hot!) to the risotto and stir to mix. Keep on a low heat and keep stirring.
- Once the liquid is almost absorbed (you may feel the rice starting to catch on the bottom of the pan a little) add another ladle of stock. Continue this process, stirring constantly, until all of the stock is used up – approximately 20 minutes.
- Swirl through the cream cheese (if using) and serve garnished with chopped fresh parsley and a wedge of lemon to squeeze over it.
Notes
- Top Tip: Keep your chicken stock hot in another pan while you are adding it in. It’s best to add hot stock than cold, and will speed up the cooking process!
- Serving Suggestion: Serve this chorizo risotto with some homemade gluten free garlic bread or a rocket salad, or turn it into arancini! Some grated parmesan cheese on top also finishes the dish off nicely.
- Storing: Any leftover chorizo risotto should be kept in the fridge or frozen. Simply reheat thoroughly in the microwave before eating.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Chorizo Risotto and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
More Recipes Using Chorizo
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