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Quick & Easy Creamy Chorizo Risotto

This Chorizo Risotto recipe brings together the spicy tones of Spanish cuisine with a creamy, Italian-style risotto. It's a hearty, rich dish filled with flavors that can serve as a main course or as a side dish. Perfect for those who love a little spice in their meals!

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Ingredients

number of servings
4
  • 1 Cup Arborio rice Added to
  • 4 cups chicken broth Added to
  • 1 Cup dry white wine Added to
  • 2 tbls olive oil Added to
  • 1 onion, finely chopped Added to
  • 3 cloves garlic, minced Added to
  • 1 Cup Spanish chorizo, diced Added to
  • 1 Cup Parmesan cheese, grated Added to
  • salt and pepper to taste Added to
  • 2 tbls Fresh parsley, chopped (for garnish) Added to
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Directions

45 min.
1. Step

Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sauté for about 5 minutes until they are softened but not browned.

2. Step

Add the diced chorizo to the pan and fry until they start to release their oils.

3. Step

Stir in the Arborio rice to the pan, making sure the grains get coated with the oil and start to look a bit transparent.

4. Step

Begin adding the chicken broth one cup at a time, stirring continuously. Each time, wait until the liquid has been almost completely absorbed before adding the next measure of broth.

5. Step

After the third cup of broth has been absorbed, switch to the dry white wine. Continue stirring, allowing the rice to absorb each addition of liquid.

6. Step

Once all the liquid has been absorbed and the rice is tender but still retaining a slight bite, stir in the Parmesan cheese.

7. Step

Season with salt and pepper to taste.

8. Step

Serve immediately, garnished with fresh parsley.

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