Risotto With Tomato And Chorizo Recipes

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TOMATO & CHORIZO RISOTTO



Tomato & chorizo risotto image

A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya - add broad beans or sweetcorn for extra colour

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

1 tsp olive oil
400g cooking chorizo, peeled and diced
1 onion, chopped
350g risotto rice
1 tbsp red wine vinegar
400g can chopped tomatoes
1l hot chicken stock
85g frozen peas
1 tbsp grated parmesan, plus extra to serve (optional)
small pack parsley, chopped (optional)

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.

Nutrition Facts : Calories 695 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium

TOMATO & MASCARPONE RISOTTO



Tomato & mascarpone risotto image

Enjoy a comforting bowl of risotto with tomato and mascarpone. It's perfect for a Valentine's menu, or a special midweek meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 9

2 tbsp olive oil
1 onion , very finely chopped
1 large garlic clove , crushed
175g risotto rice
400g can cherry tomatoes
600ml hot vegetable stock
30g parmesan or vegetarian alternative, grated
30g mascarpone
½ small bunch of basil , chopped

Steps:

  • Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
  • Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
  • Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.

Nutrition Facts : Calories 635 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium

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