Tomato and chorizo risotto



Ingredients 12
Servings 4
Time 10 mins

Ingredients

  • 5
    ml
    olive oil
  • 200
    g
    chorizo - peeled and diced or sliced
  • 1
    red onion - chopped
  • 350
    g
    risotto rice
  • 15
    ml
    red wine vinegar
  • 400
    ml
    basic tomato sauce
  • 1.25
    l
    hot chicken stock
  • 85
    g
    frozen peas
  • 100
    ml
    grated parmesan - plus extra for serving
  • 50
    g
    butter
  • roasted cherry tomatoes - for garnishing
  • 20
    ml
    chopped fresh parsely
 

Method

35 mins
 

Heat the olive oil in a saucepan and cook the chorizo for 1 minute until some of the oil starts to cook out. Add the onion and cook for 5 minutes until soft.

Add the risotto rice and cook for 1 minute. Add the vinegar, then the tomato sauce and stir well.

Gradually add the hot stock, a ladleful at a time, stirring the rice until the stock is absorbed before adding the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked.

Switch off the heat and stir through the Parmesan and butter.

Serve from the pan, with extra Parmesan, roasted cherry tomatoes and a sprinkling of chopped parsley.

Risotto is a recipe that often seems to scare people off, probably because every single recipe warns you to ‘keep stirring’ like your life depends on it. Well, here’s a secret: nothing will happen if you turn away from your saucepan for a minute to check on the kids in the bath, so please make this recipe and if you need to step away for a minute or two, it will be as delicious – I can vouch for it. 


Recipe extract from 'Everyday' by Lisa Clark, published by Penguin Random House South Africa.

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Also try:

Mushroom and truffle arancini with pea purée

3 h 30 Heat a pan suitable for cooking risotto over high heat. Add enough olive oil and butter to sauté the mushrooms. Once cooked, remove the mushrooms from the pan and set aside, discarding any excess oil from the pan.




 

 

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