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    Home » Gadget-Free Recipes

    Chorizo and Red Pepper Risotto (recipe)

    7 · Nov 27, 2012 · 12 Comments

    Jump to Recipe Print Recipe

    I first discovered this Chorizo and Red Pepper Risotto recipe this time last year, I had never cooked risotto in my life and chorizo seemed the right place to start.

    Chorizo and red pepper risotto (recipe)

    It was a (Mostly) Yummy Mummy's recipe that I first tried in February 2012 and I started cooking regularly and adapting.

    *This is the conventional version of this risotto, for the Thermomix version click here*

    What I like the most about this recipe is that these are ingredients that we tend to always have at home, meaning that I can prepare a delicious dish that we all love when I have no idea what else to cook.

    I have tweaked the recipe a bit to suit our taste over time so you may want to take a look at Sarah's original recipe too.

    For those of you who are Thermomix users, you can find the Thermomix version here.

    Chorizo and Red Pepper Risotto 

    Serves: two adults and one kid or 2 adults and leftovers for a work at home adult the next day (you may well feed a family of 4 with this at your household though!)

    Adapted from an old Mostly Yummy Mummy recipe that isn't available online anymore

    Ingredients

    • 1 onion
    • 2 cloves of garlic (finely chopped)
    • 1 red pepper (stem and seeds removed, cubed)
    • 100 g chorizo (I use 2 sausages of Tesco's cooking chorizo). I quarter it lengthways first and then slice it, it makes the most of the chorizo, reducing how much of it you have to use and giving the dish lots of flavour. Thriftier and healthier in one go.
    • 300 g Arborio risotto rice
    • 1 litre hot chicken stock approx. (I use Kallo stock cubes or my own chicken stock if I have any ready)
    • Olive oil (1tbsp approx)
    • Handful of fresh parsley or coriander or a teaspoon of dried mixed herbs (optional, don't worry if you realise at the last minute that you haven't got any at home)
    • Salt and pepper to season (bear in mind that you'll need little salt)
    • Parmesan cheese (grated)

    Equipment

    1 chopping board for vegetables, 1 chopping board for meat and a large pan, 1 ladle, 1 wooden spoon.

    Method

    1. Gently fry the onion, garlic and red pepper until soft in olive oil in a large pan until soft.
    2. Add the chorizo to the pan and fry gently stirring every once in a while for the oils to be released.
    3. Next add the rice, stirring continuously for a couple of minutes to mix well and coat it in the chorizo oils. Try not to let it stick but it's not the end of the world if it does (there are no Michelin stars being awarded today so don't panic!).
    4. Add the stock a little at a time, a ladle at a time regularly o a ladle and a half if you want to go a bit faster (if you're like me it helps to set the phone alarm to remind you every 3-5 minutes). Keep adding more stock as the
      rice absorbs the liquid. After about 20 minutes and a litre
      of stock it should be cooked, with a lovely creamy yet firm texture.
    5. Stir in the herbs, if you're using them (it works well without them too) and add salt and pepper to taste. Try it before adding the salt though as it's often the case that, thanks to the chorizo and the stock, this dish has plenty of flavour.
    6. Serve with Spanish flair and freshly grated parmesan and a twist of the pepper mill.

    Tip: Next time try adding a splash (and a half) of red wine when you're frying the chorizo, it gives it an irresistible depth of flavour and, since you had to open the bottle, you can drink a glass of vino tinto with your dinner.

    📖 Recipe

    Chorizo and Red Pepper Risotto (recipe)

    Chorizo and Red Pepper Risotto 

    Serves: two adults and one kid or 2 adults and leftovers for a work at home adult the next day (you may well feed a family of 4 with this at your household though!) Adapted from: (Mostly) Yummy Mummy’s original recipe
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
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    Servings 2 people

    Equipment

    • 1 chopping board for vegetables
    • 1 chopping board for meat
    • a large pan
    • 1 ladle
    • 1 wooden spoon

    Ingredients
      

    • 1 onion
    • 2 cloves of garlic finely chopped
    • 1 red pepper stem and seeds removed, cubed
    • 100 g chorizo I use 2 sausages of Tesco’s cooking chorizo. I quarter it lengthways first and then slice it, it makes the most of the chorizo, reducing how much of it you have to use and giving the dish lots of flavour. Thriftier and healthier in one go.
    • 300 g Arborio risotto rice
    • 1 litre hot chicken stock approx. I use Kallo stock cubes or my own chicken stock if I have any ready or, of course, you could use a couple of heaped tablespoons of my vegetable stock concentrate
    • 1 tablespoon olive oil
    • Handful of fresh parsley or coriander or a teaspoon of dried mixed herbs optional, don’t worry if you realise at the last minute that you haven’t got any at home
    • Salt and pepper to season bear in mind that you’ll need little salt
    • Parmesan cheese grated

    Instructions
     

    • Gently fry the onion, garlic and red pepper until soft in olive oil in a large pan until soft.
    • Add the chorizo to the pan and fry gently stirring every once in a while for the oils to be released.
    • Next add the rice, stirring continuously for a couple of minutes to mix well and coat it in the chorizo oils. Try not to let it stick but it’s not the end of the world if it does (there are no Michelin stars being awarded today so don’t panic!).
    • Add the stock a little at a time, a ladle at a time regularly o a ladle and a half if you want to go a bit faster (if you’re like me it helps to set the phone alarm to remind you every 3-5 minutes). Keep adding more stock as the rice absorbs the liquid. After about 20 minutes and a litre of stock it should be cooked, with a lovely creamy yet firm texture.
    • Stir in the herbs, if you’re using them (it works well without them too) and add salt and pepper to taste. Try it before adding the salt though as it’s often the case that, thanks to the chorizo and the stock, this dish has plenty of flavour.
    • Serve with Spanish flair and freshly grated parmesan and a twist of the pepper mill.

    Notes

     
    Tip: Next time try adding a splash (an a half) of red wine when you’re frying the chorizo, it gives it an irresistible depth of flavour and, since you had to open the bottle, you can drink a glass of vino tinto with your dinner.
    Tried this recipe?Mention @feistytapas or tag #feistytapas!
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    Reader Interactions

    Comments

    1. [email protected] says

      November 28, 2012 at 10:30 am

      This looks so yummy. I'm hanging out for the Thermomix version 🙂

      Reply
    2. Maria @ Feisty Tapas says

      November 28, 2012 at 10:40 am

      Thanks Sammie! It's all scheduled up for 12.15 UK time, which gives me time to tweak the post should I remember that I forgot something...

      Reply
    3. Kate Williams says

      November 28, 2012 at 10:24 pm

      I love risotto 🙂 Was about to go to bed and now I'm all hungry again!!

      Reply
    4. Helen Neale says

      December 01, 2012 at 4:05 pm

      Just popped over from BYOBH, though guess you know me anyway 😉 This recipe looks gorgeous; kids and I love risotto, so think we may well be trying this one my lovely. Cheers!

      Reply
    5. Maria @ Feisty Tapas says

      December 03, 2012 at 8:26 pm

      Try it Kate, it's really good and easy.

      Reply
    6. Maria @ Feisty Tapas says

      December 03, 2012 at 8:27 pm

      Hiya Helen, of course I know you 😉 Thank you, it's really easy, you'll see. My kid likes anything with chorizo flavour, although she has only just started eating the chorizo itself, until now, she always picked around it, now she picks it first!

      Reply
    7. Rachel Ward says

      December 07, 2012 at 10:49 pm

      Made this tonight and it was lovely. Thanks for sharing!

      Reply
    8. Maria @ Feisty Tapas says

      December 07, 2012 at 11:04 pm

      Thanks so much for trying it Rachel and for popping back to tell me how you got on with it, I'm so pleased you liked it.

      Reply
    9. Samuel says

      December 28, 2012 at 9:39 pm

      To make it a risotto you need to stir in the cheese at the end, along with some fat (oil I guess) this is 'mantecare' (I guess you will get that word!). Beat them both in really hard for a minute and then put the lid on the pan and leave for a few minutes. The rice will then be really creamy, without doing this you don'tmake the most of the type of rice and it isn't quite the real risotto. Sounds good with those ingredients though

      Reply
    10. Maria @ Feisty Tapas says

      December 28, 2012 at 10:34 pm

      Thanks for your feedback Samuel.

      Reply
    11. ShoesieQ says

      January 12, 2013 at 1:02 pm

      Just wanted to say I made this last week. Didn't have enough Chorizo and did have some chicken thighs to use up, and that combo worked a treat!Just added some extra smoked paprika to compensate for the lack of sausage and it was absolutely delicious.

      Thanks FT! x

      Reply
    12. Maria @ Feisty Tapas says

      January 13, 2013 at 8:07 pm

      That sounds like a fantastic combination Sarah! I must try it that way. Thanks so much for trusting me an trying it.

      Reply

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