Risotto With Tomato And Chorizo Recipe

Name: Risotto With Tomato And Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. cherry tomatoes, halved; 6 oz. sundried tomatoes, packed in oil, halved if large; 1 1/2 tsp. Tabasco; salt and freshly ground black pepper; 8 oz. chorizo sausage, thickly sliced; 1 large onion, peeled and finely sliced; 2 cloves garlic, peeled and chopped; 12 oz. risotto rice; 36 oz. hot vegetable stock; 3 Tbs. chopped fresh basil, plus sprigs to garnish

Servings: persons

12 oz. cherry tomatoes, halved
6 oz. sundried tomatoes, packed in oil, halved if large
1 1/2 tsp. Tabasco
salt and freshly ground black pepper
8 oz. chorizo sausage, thickly sliced
1 large onion, peeled and finely sliced
2 cloves garlic, peeled and chopped
12 oz. risotto rice
36 oz. hot vegetable stock
3 Tbs. chopped fresh basil, plus sprigs to garnish

1
Toss the cherry and sun-dried tomatoes with the Tabasco in a large bowl. Season lightly and let marinate.
2
Meanwhile, put the chorizo in a saucepan and fry over medium heat for 2-3 minutes. Add the onion and cook for another 8-10 minutes. Stir in the garlic and the rice and fry for another minute or so.
3
Pour the hot stock into the pan, season, stir well, then cover and cook over a very low heat for 15 minutes, stirring occasionally. Remove the lid and stir continuously for another 10-12 minutes, or until the rice is just cooked. Add the marinated tomatoes and chopped basil, check the seasoning and adjust if necessary. Stir over a low heat for a couple of minutes to allow the flavors to blend together. Pile the risotto into warmed individual bowls and serve garnished with sprigs of basil.

373

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: 12 oz. cherry tomatoes, halved, 6 oz. sundried tomatoes, packed in oil, halved if large, 1 1/2 tsp. Tabasco, salt and freshly ground black pepper, and more.

Yes, Risotto With Tomato And 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.

Risotto With Tomato And Chorizo

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