Tomato and chorizo risotto


tomato and chorizo risotto recipe from Lisa Clark

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. 

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



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Also try:

Wild mushroom risotto

00:35 Soak the porcini mushrooms in 1 1/4 cups of very hot-but not boiling-water for 30 minutes. Drain the mushrooms from the liquid, setting aside both the mushrooms and the soaking liquid. Pour the vegetable stock into a saucepan and bring to a boil, then reduce the heat to a simmer.


 

 

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