TOMATO & CHORIZO RISOTTO

Tomato & chorizo risotto image

A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya - add broad beans or sweetcorn for extra colour

Provided by Good Food team

Time 35m

Number Of Ingredients 10

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Ingredients

1 tsp olive oil
400g cooking chorizo, peeled and diced
1 onion, chopped
350g risotto rice
1 tbsp red wine vinegar
400g can chopped tomatoes
1l hot chicken stock
85g frozen peas
1 tbsp grated parmesan, plus extra to serve (optional)
small pack parsley, chopped (optional)

Steps:

Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.
Gradually add the hot stock, a ladleful at a time - stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.

Nutrition Facts : Calories 695 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium