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.

No additional tips available.

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

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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.

Chorizo Risotto

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