Chorizo Risotto Recipe
This Chorizo Risotto is so simple and tasty, flavoured with smoky paprika, chunks of red pepper and tinned tomatoes. A flavour-packed meal on a budget and naturally gluten free.
Servings: 4 people
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
Serving: 1portion | Calories: 468kcal | Carbohydrates: 70g | Protein: 15g | Fat: 14g
