Chorizo Risotto
Ingredients
- 4 cups vegetable stock, preferably homemade ⓘ
- 1/4 cup extra virgin olive oil ⓘ
- 3/4 cup yellow onion, finely diced ⓘ
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1 cup dry white wine ⓘ
- 1/2 lb spanish chorizo, diced and cured ⓘ
- 1/4 cup scallion, thinly sliced plus more for garnish (white and light-green parts only)
- 3 tablespoons pasilla chiles, thinly sliced and seeded (or other mild dried chile) ⓘ
- 1 cup parmesan cheese, finely grated plus more (to garnish)
- salt & freshly ground black pepper ⓘ
Instructions
- In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
- In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
- Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock 1/2 cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
- Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the 1/4 cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
- Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.
Nutrition & Diet Analysis (per serving)
440
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).