TOMATO & CHORIZO RISOTTO
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
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
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
CHORIZO RISOTTO
Chef Michael Schlow's (Tico), Chorizo Risotto, which combines smoky pasilla chiles (Mexico) and a generous serving of chorizo (Spain).
Provided by marycamille
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
- In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
- Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock ½ cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
- Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the ¼ cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
- Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.
Nutrition Facts : Calories 592.6, Fat 31.2, SaturatedFat 10.1, Cholesterol 45.6, Sodium 719.9, Carbohydrate 46.4, Fiber 2.1, Sugar 2.2, Protein 19.9
CHORIZO AND LEEK RISOTTO
A hearty risotto for a cold night in.
Provided by jrcreasy
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt the butter or margarine into a wok and let it melt. Then add the onion and garlic and cook until softened and the onion is a little browned.
- Add the olive oil and then the risotto rice, stirring until the rice goes a little clear. Then add the wine and cook until it reduces, stirring occasionally. During this time get your stock ready by putting it in a sauce-pan and keeping it on the hob, just a little lower than the wok.
- Add a ladle of stock to the wok, stirring. Add the leeks and chorizo, and then more stock. Whenever the rice has soaked up the majority of the stock add some more stock, ensuring your stir consistently and frequently.
- Do this for about 25 minutes. Check the rice is cooked before finally adding the grated cheese and then serving.
CHORIZO & ARTICHOKE RISOTTO
Make and share this Chorizo & Artichoke Risotto recipe from Food.com.
Provided by English_Rose
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour the chicken stock into a large pan and keep on the heat at a gentle simmer. Melt half the butter in a large, deep sided, heavy-based frying pan. Add shallots and garlic and cook until soft, but not brown, then tip in the rice and stir for 1 minute until the rice begins to turn translucent.
- Pour in the wine and stir well, then add two handfuls of hot stock and stir until the rice has absorbed almost all of the liquid. Lower the heat and continue to add the stock, a couple of ladles at a time, only adding more when the rice has absorbed each additional of liquid. Continue until all the stock is used up - the risotto should be creamy and the rice tender. Add more stock if needed.
- Meanwhile, throw the sliced chorizo into a small frying pan and fry until some fat has come out of the sausage. Reserve a few pieces for the garnish, then add the artichokes to the pan and stir to warm through. Remove risotto from the heat, then add chorizo and artichokes. Stir in remaining butter, 1oz of parmesan and parsley.
- Season well and transfer to a large serving dish. Garnish with the reserved chorizo and parmesan.
Nutrition Facts : Calories 709.1, Fat 27.8, SaturatedFat 13.9, Cholesterol 70.7, Sodium 1061.3, Carbohydrate 79.2, Fiber 4.6, Sugar 5.9, Protein 25.4
SIMPLE AND DELICIOUS CHORIZO AND MUSHROOM RISOTTO
Steps:
- In a large heavy pan or Mince the garlic and onion together and sauté it olive oil on a medium heat for few minutes Add chopped bacon, rosemary, mushroom and chorizo and sauté until mushroom is browned and oil is coming out of the chorizo Set aside In a separate pan heat up olive oil and add the risotto rice...move around the pan constantly for about 3-4 minutes Add wine into rice and stir until most is absorbed Add in the mushroom, bacon, chorizo etc Start adding in stock slowly and keep stirring until stock is finished or rice is cooked but still has a crunch Once finished add cheese and a knob of butter ENJOY!!!
CHICKEN AND CHORIZO RISOTTO
Although this isn't made with risotto rice, the richness of the chorizo and the addition of butter and Parmesan cheese make this a nice rich meal, and more similar to risotto than a normal rice dish. Always a favourite with our family!
Provided by amlawren
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Fry the onion in a large pan until soft. In a separate frying pan, fry the peppers until brown around the edges and soft. Put peppers aside.
- In the pepper pan, fry the chicken pieces on a high heat until golden brown and cooked through. Place aside and keep warm
- Add rice to onion. Fry for 2 minutes. Add wine if using and stir till evaporated. Gradually add the stock, ladle by ladle.
- Once all liquid has been absorbed and rice is soft enough, add Chorizo, cooked chicken, peppers and the sweetcorn and frozen peas. Stir for a further 5 minutes or until heated through.
- Allow the chorizo juices to seep into the rice. Add the Parmesan and knob of butter. Stir through and season to taste. Serve immediately, with crusty bread and alioli.
CHORIZO & BROAD BEAN RISOTTO
Fuse Spanish paprika flavoured sausage with Italian rice to create a simple yet indulgent dish with a bit of spice
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.
- Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.
Nutrition Facts : Calories 830 calories, Fat 45 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 41 grams protein, Sodium 5.06 milligram of sodium
SHRIMP AND CHORIZO RISOTTO
Make and share this Shrimp and Chorizo Risotto recipe from Food.com.
Provided by Gr8ful Dad
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 1. Put saffron in small dish, pour a half cup chicken stock over it and set aside.
- 2. Heat one tablespoon oil in large skillet to very hot, add shrimp and stir. Sprinkle with paprika and stir-fry just until shrimp begin to brown but are not fully cooked, 2-4 minutes. Season with cayenne pepper and remove from heat.
- 3. Add butter and remaining oil and reheat. Add onion and garlic and saute until soft, working up anything stuck to the skillet, 5-6 minutes. Add the chorizo, saute a couple of minutes more, then stir in cumin and rice. Saute, stirring, until the rice turns opaque, 5-6 minutes. Stir in the saffron mixture and wine. Cook, stirring with wooden spoon over medium heat, until most of the liquid has evaporated.
- 4. Add about 1/2 cup of the hot broth to the rice, stirring constantly until the broth is absorbed. Continue adding the remaining broth 1/2 cup at a time, waiting until each addition is absorbed before adding more. Continue until the rice is tender, about 35 to 45 minutes. The rice should have a creamy consistency. Add the reserved shrimp, parmesan, parsley and adjust the seasoning with salt and pepper. Serve at once.
Nutrition Facts : Calories 877.8, Fat 27.8, SaturatedFat 10.5, Cholesterol 270.2, Sodium 1731.1, Carbohydrate 97, Fiber 3.6, Sugar 7, Protein 47.6
CHICKEN AND CHORIZO RISOTTO
Rich and creamy risotto which is very filling and wholly delicious.
Provided by hollyprice96
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oven to 180 degrees. Put tomatoes in a dish with oil, balsamic vinegar, s+p and a few sprigs of rosemary.
- Heat oil in pan and add in onions and garlic and some more chopped rosemary. Add in chicken pieces and chopped chorizo.
- Simmer until chicken cooked through and juices run from chorizo. Then add rice (wash off first). Keep stirring so rice doesn't stick. Pour in the large glass of white wine.
- Slowly add the chicken stock (250ml per person). This should take 30 mins. Add the sliced courgette half way through.
- By this time the tomatoes should be cooked. Pour in the tomato and all the juices to the risotto. Add a handful of grated parmesan and a knob of butter and leave to rest for 5 mins before serving.
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