Chorizo Risotto with Roasted Peppers

Chorizo risotto in a white bowl on a wooden board.

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Chorizo Risotto with Roasted Peppers

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.

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Prep Time:15

Cook Time:30

Total Time:45

Course: Main Course

Cuisine: International

Servings: very generous servings or 4 small

Calories: 1187kcal

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.

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