Recipe: Perfect Chorizo Risotto (Spicy)

Chorizo Risotto (Spicy). Buy Groceries at Amazon & Save. Splash in the vinegar, then add the tomatoes and stir well. Serve your spicy chorizo thinly sliced as an elegant appetizer to accompany a glass of sherry.

In another pan, heat the stock with the tinned tomatoes. This Chorizo & Tomato Risotto is layered with rich flavors - spicy Spanish chorizo, sauteed onion, garlic and tomato-infused chicken broth. Cooked until creamy and finished with Parmesan and sweet peas. You can cook Chorizo Risotto (Spicy) using 11 ingredients and 2 steps. Here is how you cook it.

Ingredients of Chorizo Risotto (Spicy)

1. You need 1 Tsp of Olive Oil.
2. You need 350 Gr of Risotto (Arborio) Rice.
3. It's 400 Gr of Chorizo - diced.
4. Prepare 1 of Medium Onion Diced.
5. Prepare 1 Tbsp of Red Wine Vinigar.
6. You need 1 of Lt Chicken Stock.
7. You need 400 Gr of Tin of chopped Tomatos.
8. It's 85 Gr of Frozen Peas.
9. You need of Chilli Flakes (Optional).
10. It's of Grated Parmesan.
11. Prepare of Fresh Oregano or Basil (optional).

This pressure cooker chorizo risotto combines perfectly cooked risotto rice with spicy chorizo, peas and cherry tomatoes to make a quick and easy midweek meal! Then stir through the chorizo and parsley or coriander and season to taste. Stir until browned and then add the chicken and chorizo. Stir until the chicken is opaque and the oils have released from the chorizo.

Chorizo Risotto (Spicy) instructions

1. 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..
2. 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 Chilli (optional) and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and Herbs (optional). Serve straight from the pan, with extra Parmesan..

Add the rice and continue stirring over a moderate heat for a couple of minutes until the rice is well coated and hot. If using wine add this now and stir well. Remove a quarter of the chorizo with a slotted spoon and set aside. Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more.