Food // Chorizo and Tomato Risotto

Risotto is one of those recipes that I always chose when eating out and wonder why I don’t make it at home….and then when I gave it a go, I remembered. The constant stirring and adding stock means it’s quite time-consuming but thanks to the combo of flavours and the filling rice, it’s great for filling you up. And I had enough for an extra portion for lunch – bonus.

So what do you need?

Recipe time

  1. Fry off the onion and garlic and add your chorizo to the pan
  2. Once oil has reduced add your risotto rice
  3. Add the chopped tomato and any extra seasoning to the pan
  4. Gently ladle in the stock, a spoonful at a time. Add a new spoonful when the liquid has evaporated
  5. Once all the stock has reduced, the rice will be light and fluffy. Your risotto is now ready to serve!


5 comments so far.

5 responses to “Food // Chorizo and Tomato Risotto”

  1. anisakazemi says:

    Yum! So perfect for this time of year!

  2. Where’s this recipe from or a ruthy special?

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Ruth Writes
Ruth Writes


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Ruth Writes is a 30-something Liverpool based blog covering mid-size fashion, pescatarian food and beauty.

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