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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
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 tbsp olive oil
  • Handful of fresh parsley or coriander or a tsp 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.