Chorizo Risotto

Photo credit: © Eatwell101.com

Garlic Butter Chicken Bites with Asparagus

Sausage Parmesan Cream Cheese Soup

Balsamic, Honey Roasted Cabbage Steaks

Easy Meal Prep Keto Breakfast

Sheet-Pan Maple-Dijon Sausage and Fall Veggies

15-Minute Chicken Stir Fry Noodles

See more >

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

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.

Photo credit: © Eatwell101.com