Chorizo Cherry Tomato Risotto Recipes

CHORIZO AND TOMATO RISOTTO

Steps:

• Heat the oil in a large frying pan/skillet
• Add the chorizo and cook till crisp and oil is all released
• Lower the heat and add the rice and stir well so all rice is coated in oil
• Add the tomatoes
• Mix the wine with the hot stock
• Start adding the stock a ladle full at a time and stir, once the liquid is absorbed keep adding more and stirring till it is all added to the rice
• Add the parsley and stir through the parmesan just before it is ready. It should flow back into place if you drag a wooded spoon through the pan and rice should still have a little bite to it
• season to taste and serve with more grated parmesan on top

TOMATO & CHORIZO RISOTTO

Steps:

• 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.
• 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 keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.