Chorizo and Tomato Risotto

If you follow my blog you will know I am dairy and soya free as Ava is allergic to them. I’ve been experimenting with some of my favourite meals and treats to re invent them so that I can continue to eat them. Each week I am going to post a new recipe. I hope you enjoy.

Chorizo and Tomato Risotto

Chorizo and Tomato Risotto

Risotto is one of my favourite meals, there are some tips I have picked up that really do make this rice dish delicious and creamy. I usually cook a different version of this meal and add in cheese and butter so I wasn’t sure how it would taste without them. It was however delicious and is definitely a meal that I will cook again.

The following will make enough for two large portions.

Ingredients

  • 1/2 onion diced
  • 1 red pepper chopped
  • 10 cherry/plum tomatoes quartered
  • 2 pints veg stock
  • 1/2 chorizo sausage ring cut into cubes
  • Vitalite (another butter substitute) or butter
  • Oil of your choice for cooking
  • 1 cup of Arraborio, Risotto rice

Method

Heat the oil in a pan and add the onions. Once the onions are sizzling add the Chorizo and cook for a few minutes.

Add the rice and stir continuously until the edges of each grain turn transparent. Add some of the stock, enough to cover the rice and no more.

Stir in the tomatoes and when the stock is nearly all absorbed add some more, again adding just enough to cover the rice.

Chorizo and Tomato Risotto

You will need to keep and eye on this dish as it is cooking and stir often to prevent it sticking. It takes time to add the stock slowly but the end result is worth it. Keep adding stock slowly as above until the rice starts to look soft and sticky.

Check your rice, it should be soft with a slight crisp in the middle and there should be a bit of stock left so that the rice doesn’t go dry. Once you have achieved this turn off the heat season and add a couple of knobs of your chosen butter or butter alternative. Put on a lid and let it melt. Once melted stir it in.

You can season this dish with pepper once served however with the chorizo I don’t think it’s needed. You could also add some finely grated cheese.

I can confirm that this dish is deliciously satisfying, and for a real treat it goes very nicely with a glass of white wine.

Tasty Tuesdays on HonestMum.com

Follow:

8 Comments

  1. March 3, 2015 / 1:07 pm

    This does look good. Risotto’s one of those dishes I’ve tried making a couple of times and it hasn’t quite worked out perfectly. I hear it’s all in the adding of the stock and stirring constantly. Thanks for the recipe, love a bit of chorizo!

    • MummyandMonkeys
      March 4, 2015 / 8:00 pm

      Yes it’s definitely in the adding the stock slowly, you have to be really patient. Then making sure you leave enough liquid in it at the end so it doesn’t dry out x

  2. March 3, 2015 / 1:15 pm

    I absolutely love a hearty savoury dish and this one looks great! I bet this warms you right up during these freezing cold months! 🙂

    • MummyandMonkeys
      March 4, 2015 / 7:57 pm

      Yes it’s a lovely warming dish x

  3. March 3, 2015 / 4:38 pm

    Risotto is a staple meal in our house & we use chorizo quite a lot too, so tasty, this looks really nice! Plus yes, of course you have to have with a glass of wine 😉

    • MummyandMonkeys
      March 4, 2015 / 7:55 pm

      The glass of wine with Risotto is compulsory. We always have chorizo in the fridge, love it x

  4. March 7, 2015 / 12:49 am

    Love risotto so much, yours looks delicious. Thanks for linking up to #tastytuesdays x

  5. March 9, 2015 / 7:53 pm

    Really good recipe, I’m looking to make a risotto and I love Chorizo so will try this, found you through #TastyTuesdays

Leave a Reply