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?

  • Arborio rice – I picked up a small bag from Aldi. You don’t need to use loads either as it expands as it cooks
  • Chopped or sliced chorizo
  • Tin of chopped tomato
  • 1 small red or white onion diced
  • 1 clove of garlic diced
  • Olive oil
  • Chicken stock – 1 litre
  • Balsamic vinegar
  • Salt and pepper to season

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 Add yours

  1. anisakazemi says:

    Yum! So perfect for this time of year!

    1. Ruth Writes says:

      Yep, delicious!!

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

    1. Ruth Writes says:

      Did my old trick of looking on BBC Good Food and then adapting. So delicious!

      1. Winner x

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