Chorizo Risotto Recipe

Name: Chorizo Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock, preferably homemade; 1/4 cup extra virgin olive oil; 3/4 cup yellow onion, finely diced; 2 garlic cloves, minced; 1 cup arborio rice; 1 cup dry white wine; 1/2 lb spanish chorizo, diced and cured; 1/4 cup scallion, thinly sliced plus more for garnish (white and light-green parts only); 3 tablespoons pasilla chiles, thinly sliced and seeded (or other mild dried chile); 1 cup parmesan cheese, finely grated plus more (to garnish); salt & freshly ground black pepper

Servings: persons

4 cups vegetable stock, preferably homemade
1/4 cup extra virgin olive oil
3/4 cup yellow onion, finely diced
2 garlic cloves, minced
1 cup arborio rice
1 cup dry white wine
1/2 lb spanish chorizo, diced and cured
1/4 cup scallion, thinly sliced plus more for garnish (white and light-green parts only)
3 tablespoons pasilla chiles, thinly sliced and seeded (or other mild dried chile)
1 cup parmesan cheese, finely grated plus more (to garnish)
salt & freshly ground black pepper

1
In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
2
In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
3
Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock 1/2 cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
4
Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the 1/4 cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
5
Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups vegetable stock, preferably homemade, 1/4 cup extra virgin olive oil, 3/4 cup yellow onion, finely diced, 2 garlic cloves, minced, and more.

Yes, Chorizo Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions