Hey there! If you’re looking for a dish that’s as comforting as it is delicious, look no further than my Tomato and Chorizo Risotto. This recipe is one of my all-time favorites! It’s packed with savory chorizo, rich tomatoes, and creamy risotto rice – a true flavor explosion. But here’s the best part you can easily make it vegetarian by leaving out the chorizo, and it’s still just as tasty! Perfect for any night of the week, this risotto is a go-to meal in my kitchen, and I know it will quickly become one of yours too.
Method
Fry the chorizo and onion
Start by heating a spray of oil in a large frying pan or skillet over medium heat. Add the diced chorizo to the pan and cook for about 5 minutes, or until it becomes crispy and releases its flavorful oils. Once the chorizo has browned, add the chopped onion to the pan and cook for an additional 2-3 minutes until the onion softens and turns translucent. The chorizo and onion will infuse each other, creating a rich and savory base for the risotto.
Add garlic, tomato purée, and seasonings
Next, stir in the crushed garlic and cook for another minute, allowing the garlic to release its aroma. Add the tomato purée to the pan along with the Italian seasoning and paprika. Stir everything together, ensuring the garlic and tomato purée blend well with the chorizo and onions. Let the mixture cook for 2-3 minutes, allowing the tomato purée to deepen in color and the spices to become fragrant. Season with salt and pepper to taste, adjusting as needed based on your preferences.
Stir in the risotto rice
Now it’s time to add the risotto rice. Pour in the 210g of rice and stir the mixture well to ensure that each grain of rice is coated in the flavorful oils and seasonings from the pan. Let the rice toast lightly for a few minutes, stirring occasionally to make sure it doesn’t stick to the bottom of the pan. This step helps the rice to absorb the flavors before the liquid is added.
Add the liquids
Gradually pour in the passata and vegetable stock, a little at a time. Stir the mixture well after each addition, allowing the rice to absorb the liquid slowly. Don’t rush this process; it’s important that the rice absorbs the liquids gradually to develop that creamy texture characteristic of a well-cooked risotto. Continue adding the stock in increments, stirring occasionally, and letting the rice absorb the liquid before adding more. This process will take around 20-30 minutes. Be patient, as this slow absorption allows the rice to cook evenly and become tender without turning mushy.
Finish and serve
Once the rice has absorbed most of the liquid and is tender, remove the pan from heat. The risotto should be creamy and slightly thickened. At this point, you can divide the risotto between two plates. For an extra touch of flavor, garnish with some additional halved cherry tomatoes or a sprinkle of Parmesan cheese, if desired. Serve it immediately while hot and enjoy the delightful combination of rich, savory chorizo and creamy rice.
Necessary Tools
- Large frying pan or skillet
- Wooden spoon or spatula
- Measuring spoons
- Knife and chopping board
- Small saucepan for stock
- Large pot for risotto
Tomato and Chorizo Risotto A Flavorful and Hearty Dish
Cuisine: ItalianDifficulty: Easy2
servings10
minutes30
minutes40
minutesIngredients
100g chorizo, diced
1 onion, chopped
10 cherry tomatoes, sliced in half
2 garlic cloves, crushed
1 tbsp tomato purée
1 tbsp Italian seasoning
1 tsp paprika
Salt and pepper to taste
210g risotto rice
300g passata
1 vegetable stock cube with 700ml water
Directions
- Stir in the risotto rice Add the risotto rice to the pan and stir for a few minutes, making sure the rice gets coated in all those delicious flavors from the chorizo and seasoning.
- Add the liquids Gradually pour in the passata and vegetable stock. Stir frequently and let the rice absorb the liquid. Continue adding stock bit by bit until most of the liquid is absorbed. This should take about 20-30 minutes, so don’t rush it – slow and steady gets the best results!
- Finish and serve Once the rice is tender and creamy, remove from heat. Divide the risotto between two plates and garnish with extra cherry tomatoes or a sprinkle of cheese if you like.
Notes
- Stir frequently Risotto requires a lot of attention. Stir it often to ensure the rice cooks evenly and doesn’t stick to the pan.
- Don’t rush the liquid absorption Add the stock in small amounts and let the rice absorb it slowly. This ensures the risotto becomes creamy and perfectly cooked.
- Taste along the way Don’t be afraid to adjust seasoning as you go, especially with salt and pepper. Chorizo can vary in saltiness, so be sure to taste before adding more salt.
Serving Suggestions
This Tomato and Chorizo Risotto is a complete meal on its own, but you can make it even more special by pairing it with a simple side salad or some crusty bread. A fresh green salad with a light vinaigrette balances the richness of the risotto perfectly. For a fun twist, serve with a dollop of sour cream or a sprinkle of Parmesan cheese to really elevate the flavors!
Fun Fact
Did you know that risotto is an Italian dish that’s been around for centuries? It’s traditionally made in northern Italy, where rice fields are abundant. Over time, this comforting dish has evolved with endless variations. Chorizo and tomato add an exciting twist to the classic risotto, making it a perfect fusion dish!
Conclusion
And there you have it – a delicious and creamy Tomato and Chorizo Risotto that’s packed with flavor. Whether you’re cooking for yourself or sharing a meal with a loved one, this recipe will not disappoint. Plus, it’s so easy to customize – just leave out the chorizo for a vegetarian version and you’re good to go! This dish is sure to become one of your new favorites, just like it’s mine. Enjoy!
