Lunch recipes

Chorizo Risotto

This easy risotto recipe with spanish accents is the perfect dish to bring at work for a quick lunch.
Chorizo Risotto

Christina Cherrier

Ingredients: Chorizo Risotto Recipe

Serves 4:

  • 1 1/4 Cups (250 g) Arborio rice
  • 1 red bell pepper
  • 2 onions
  • 8 buttons mushrooms
  • 2 pts (1 liter) of chicken broth (made with your chicken leftovers or 2 bouillon cubes)
  • 20 slices of chorizo
  • 3 cloves of garlic
  • 1 / 2 teaspoon paprika
  • 1 / 2 teaspoon turmeric
  • 1 bay leaf
  • Black pepper
  • A pinch of sage
  • 2 tablespoons olive oil
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Directions

1. Heat the olive oil in a nonstick skillet and sauté the onion with diced peppers and 4 mushrooms. After 5 minutes, add the sliced ​​chorizo ​​and minced garlic and continue cooking for 5 minutes. Pour the rice and stir well to coat all the grains.

2. Add a ladle of chicken stock and let the rice absorb it before adding a second and then the rest of the broth and bay leaf. Cook over low heat and stir regularly until there is no liquid anymore.

3. Sprinkle the risotto with spices: paprika, turmeric, black pepper, a pinch of sage. These create a sunny Spanish perfume in this risotto that has really nothing Italian anymore!
Stir and serve immediately.

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Chorizo Risotto