A chorizo risotto should be rich, comforting and full of flavour and this one delivers exactly that.
As the chorizo cooks, it releases its own paprika-rich oils, which form the base of the dish along with red wine and passata.
The rice slowly absorbs all that flavour, turning creamy and deeply savoury rather than delicate or plain.
Roasted red peppers are stirred through at the end for a soft sweetness and plenty of parmesan brings everything together into a smooth, comforting finish.
Key ingredient notes
Cooking chorizo
Use cooking chorizo, not cured. As it cooks, it releases its paprika-rich oils into the pan, which forms the base of the risotto.
Cured chorizo stays firm and won’t give you the same depth of flavour.
Risotto rice
Arborio or carnaroli both work.
Arborio is more common and gives a creamy result, while carnaroli holds its shape slightly better and is a bit more forgiving if the timing isn’t perfect.
Red wine
It doesn’t need to be anything expensive, just something you’d happily drink.
A Rioja works beautifully, but Merlot or a similar medium-bodied red does the job just as well.
Top Tips
- Let the chorizo edges properly crisp. Those slightly crispy edges and the orange oil in the pan are where the flavour starts.
- Keep the heat gentle. A steady simmer gives you a creamy risotto. Too fast and it won’t develop properly.
- Keep your stock warm. It helps the rice cook evenly and keeps the texture consistent.
- Add the parmesan off the heat. It melts more smoothly and gives a better finish.
How to make it
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 4–5 minutes until soft but not coloured. Stir in the garlic and oregano and cook for another minute. Don’t let the garlic brown.
2. Add the sliced chorizo and cook for 5–6 minutes until it starts to crisp at the edges and releases its deep orange oils into the pan. If you’d like crispy bits for serving, set a small handful aside now.
3. Stir in the risotto rice, coating it well in the chorizo oils. Cook for 2–3 minutes, stirring, to lightly toast the grains.
4. Pour in the red wine and let it bubble until mostly absorbed, about 2 minutes.
5. Stir in the passata and let it cook gently for another 2 minutes to combine and deepen the flavour.
6. Start adding the hot stock, one ladle at a time, stirring gently and regularly. Let each addition absorb before adding the next, keeping the risotto at a steady, gentle simmer.
This will take around 20 minutes, but go by how it looks and feels. The rice should be tender with a slight bite and the risotto should be creamy and slightly loose, not thick or dry. When you drag a spoon through it, it slowly flows back. If it’s cooking too quickly, lower the heat.
7. Take the pan off the heat. Stir through the roasted red peppers and grated parmesan until melted and creamy.
Taste and adjust with salt and pepper. If the risotto has thickened too much, loosen it with a splash of hot stock or a drizzle of olive oil.
8. Spoon into bowls while still soft and flowing. Top with the reserved crispy chorizo, extra parmesan, toasted breadcrumbs or shallots and a drizzle of olive oil if you like a glossy finish.
Variations
- No wine? Just replace it with extra stock. You’ll lose a little depth, but it will still work well.
- Add a handful of peas towards the end for a bit of freshness and colour.
- Make it spicier with a pinch of chilli flakes or a drizzle of chilli oil at the end.
Storage and reheating
Risotto thickens as it sits, so don’t be surprised if leftovers look quite firm straight from the fridge. It will keep well for 2–3 days.
To reheat, add a splash of water or stock and warm it gently on the hob, stirring until it loosens back into a creamy consistency. It won’t be quite the same as freshly made, but it’s still very good.
What to serve with it
This is a rich, satisfying dish on its own, so it doesn’t need much alongside it.
A simple green salad with something sharp in the dressing works well to balance things out.
If you’re leaning into comfort, a slice of warm bread on the side is never a bad idea.
You may also like…
If you enjoyed this chorizo risotto, you might also like the creamy chicken and chorizo pasta, creamy lemon chicken orzo pasta, creamy chicken orzo pasta bake, or Gigi Hadid’s viral vodka pasta. All easy, comforting dinners with plenty of flavour.
Chorizo Risotto with Roasted Peppers
Equipment
- 1 large frying pan or saucepan
Ingredients
- 2 tablespoons olive oil for frying
- 1 large red onion, finely diced or brown onion
- 5 cloves garlic, minced or 4 teaspoons garlic paste
- 1 teaspoon dried oregano
- 225 grams (8 oz) cooking chorizo, thinly sliced
- 200 grams (7 oz) risotto rice (Arborio or Carnaroli)
- 100 millilitres (3.4 fl oz) dry red wine Rioja or Merlot
- 200 millilitres (7 oz) passata "strained tomatoes" in the US
- 500 millilitres (17 fl oz) hot chicken stock
- 80 grams (2.8 oz) Parmigiano Reggiano, finely grated
- 175 grams (6 oz) jarred roasted red peppers, drained and sliced into thin strips
- salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 4–5 minutes until soft but not coloured. Stir in the garlic and oregano and cook for another minute. Don’t let the garlic brown.2 tablespoons olive oil, 1 large red onion, finely diced, 5 cloves garlic, minced, 1 teaspoon dried oregano
- Add the sliced chorizo and cook for 5–6 minutes until it starts to crisp at the edges and releases its deep orange oils into the pan. If you’d like crispy bits for serving, set a small handful aside now.225 grams (8 oz) cooking chorizo, thinly sliced
- Stir in the risotto rice, coating it well in the chorizo oils. Cook for 2–3 minutes, stirring, to lightly toast the grains.200 grams (7 oz) risotto rice (Arborio or Carnaroli)
- Pour in the red wine and let it bubble until mostly absorbed, about 2 minutes.100 millilitres (3.4 fl oz) dry red wine
- Stir in the passata and let it cook gently for another 2 minutes to combine and deepen the flavour.200 millilitres (7 oz) passata
- Start adding the hot stock, one ladle at a time, stirring gently and regularly. Let each addition absorb before adding the next, keeping the risotto at a steady, gentle simmer.This will take around 20 minutes, but go by how it looks and feels. The rice should be tender with a slight bite and the risotto should be creamy and slightly loose, not thick or dry. When you drag a spoon through it, it slowly flows back. If it’s cooking too quickly, lower the heat.500 millilitres (17 fl oz) hot chicken stock
- Take the pan off the heat. Stir through the roasted red peppers and grated parmesan until melted and creamy. Taste and adjust with salt and pepper. If the risotto has thickened too much, loosen it with a splash of hot stock or a drizzle of olive oil.80 grams (2.8 oz) Parmigiano Reggiano, finely grated, 175 grams (6 oz) jarred roasted red peppers, drained and sliced into thin strips, salt and pepper to taste
- Spoon into bowls while still soft and flowing. Top with the reserved crispy chorizo, extra parmesan, toasted breadcrumbs or shallots and a drizzle of olive oil if you like a glossy finish.
Nutrition
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