I first discovered this Chorizo and Red Pepper Risotto recipe back in 2012, I had never cooked risotto in my life and chorizo seemed the right place to start.
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, we also have a Thermomix version click Thermomix version and an Instant Pot / pressure cooker version
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.
📖 Recipe
Chorizo and Red Pepper Risotto Recipe
Delicious risotto lovingly made on the hob, put on your favourite show or your favourite music and enjoy the therapeutic stirring
Equipment
- 1 Chopping board for vegetables
- 1 Chopping board for meat
- 1 large pan
- 1 ladle
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves 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 chicken stock hot, 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 handful 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
- 10 g Parmesan cheese grated
Instructions
- Gently fry the onion, garlic and red pepper until soft in olive oil in a large pan until soft.1 onion, 2 cloves garlic, 1 red pepper, 1 tablespoon olive oil
- Add the chorizo to the pan and fry gently stirring every once in a while for the oils to be released.100 g chorizo
- 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!).300 g Arborio risotto rice
- 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.1 litre chicken stock
- 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.1 handful fresh parsley or coriander or a teaspoon of dried mixed herbs
- Serve with Spanish flair and freshly grated parmesan and a twist of the pepper mill.Salt and pepper to season, 10 g Parmesan cheese
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 red wine with your dinner.
Make this recipe in the Thermomix or in your Instant Pot or pressure cooker
Nutrition
Calories: 987kcalCarbohydrates: 147gProtein: 34gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 814mgPotassium: 880mgFiber: 7gSugar: 13gVitamin A: 2266IUVitamin C: 85mgCalcium: 104mgIron: 9mg
Tried this recipe?Mention @feistytapas or tag #feistytapas!
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[email protected] says
This looks so yummy. I'm hanging out for the Thermomix version 🙂
Maria @ Feisty Tapas says
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...
Kate Williams says
I love risotto 🙂 Was about to go to bed and now I'm all hungry again!!
Helen Neale says
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!
Maria @ Feisty Tapas says
Try it Kate, it's really good and easy.
Maria @ Feisty Tapas says
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!
Rachel Ward says
Made this tonight and it was lovely. Thanks for sharing!
Maria @ Feisty Tapas says
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.
Samuel says
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
Maria @ Feisty Tapas says
Thanks for your feedback Samuel.
ShoesieQ says
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
Maria @ Feisty Tapas says
That sounds like a fantastic combination Sarah! I must try it that way. Thanks so much for trusting me an trying it.