Best Tomato Chorizo Risotto Recipes

TOMATO & CHORIZO RISOTTO

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.

CHORIZO & CHERRY TOMATO RISOTTO

Steps:

• Boil 700 ml (1.4L), chop the thyme leaves very finely, discarding any woody parts
• Chop the spring onion finely, discarding the root ends, de-link and cut the mini chorizo in half
• Heat a large, wide-based pan (preferably non-stick) with 1 tbsp of vegetable or olive oil over a medium-high heat. Once hot, add the spring onion and cook for 1 min or until beginning to soften slightly.
• Peel and chop or grate the garlic finely
• Add the chorizo and cook for 3-4 min. Add the chopped garlic, thyme, smoked paprika and half of the sliced cherry tomatoes to the pan and mix well.
• Add the arborio rice and stir to fully coat the grains in oil. Add 1/3 chicken stock and stir continuously with a wooden spoon until it has absorbed.
• Continue to add the stock, a ladge at a time, stirring more or less constantly for 15-20 min, until all the stock is absorbed and the rice is cooked.
• Meanwhile, grate the Italian hard cheese. Add the remaining sliced cherry tomatoes when the rice is very nearly cooked.
• Once cooked, remove the risotto from the heat then add the grated cheese and a knob of butter and stir through. Taste for seasoning adding more salt and pepper if needed.

RISOTTO WITH TOMATO AND CHORIZO

Steps:

• Toss the cherry and sun-dried tomatoes with the Tabasco in a large bowl. Season lightly and let marinate. 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. 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.