Red Wine Risotto with Chorizo Recipe

Name: Red Wine Risotto with Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup minced sweet chorizo; 1 tablespoon olive oil; 1 small white onion, minced; 2 cups Carnaroli rice or Arborio, if not available; 2 cups red wine; 4 cups chicken stock, warmed; 2 tablespoons butter; 2 cups grated Mancego, plus more, for garnish; 1 cup peas, frozen, fresh, or canned; Chopped parsley, as a garnish

Servings: persons

1 cup minced sweet chorizo
1 tablespoon olive oil
1 small white onion, minced
2 cups Carnaroli rice or Arborio, if not available
2 cups red wine
4 cups chicken stock, warmed
2 tablespoons butter
2 cups grated Mancego, plus more, for garnish
1 cup peas, frozen, fresh, or canned
Chopped parsley, as a garnish

1
Render chorizo in a saucepan that is large enough for risotto.
2
Remove chorizo but leave fat in the pan.
3
Add the olive oil and cook the onions until translucent.
4
Add the rice.
5
Stir for about 3 to 4 minutes.
6
Add the wine and cook down.
7
Start adding the stock, two ounces at a time, keeping the heat on low.
8
Stir constantly with a wooden spoon until cooked, should be al dente.
9
Finish with butter, cheese, peas, and chorizo.

867

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 10 ingredients. The key ingredients include: 1 cup minced sweet chorizo, 1 tablespoon olive oil, 1 small white onion, minced, 2 cups Carnaroli rice or Arborio, if not available, and more.

Yes, Red Wine Risotto with Chorizo falls under the Meat & Poultry 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.

Red Wine Risotto with Chorizo

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