Photo credit: © Eatwell101.com
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.
Reviews (2)
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Canneles Recipe with Chorizo and Parmesan — Eat Well 101
2013-04-10 16:10:31
[...] same point of view. The fluted cakes texture is particularly soft and creamy. The combination of chorizo and Parmesan is perfect. You can choose another type of cheese, as long as it has quite a [...]
22 Easy Lunch Recipes Ideas — Simple Lunch Recipes — Eatwell101
2012-03-31 17:27:28
[...] Parmentier RecipePotato and Pancetta SaladSalmon Fillets In Foil with LeeksSalmons Quiche RecipeChorizo Risotto RecipeChicken with Vegetable, Curry and BasilTart Recipe: Pancetta And Mushrooms PieEgg Bread Buns [...]
