Chorizo risotto 

Ingredients for 4 people

  • 7 oz chorizo 
  • 7 oz risotto rice 
  • 1 onion 
  • 1 clove of garlic 
  • Olive oil 
  • 1 small can of tomato paste 
  • 2,5 oz cherry tomatoes 
  • 1 can of diced tomatoes 
  • 33 fl oz vegetable broth 
  • 3,5 oz crème fraiche 
  • Pepper 
  • Salt 
  • Optional: Parmesan cheese and basil 


Heat a small amount of olive oil in a pan. Finely chop the onion and garlic and add them to the pan. Cut the chorizo into pieces and add it to the pan. Meanwhile, cut the cherry tomatoes in half and add them to the pan along with the tomato paste. 

Let it cook for 2 minutes, then add the risotto rice. Stir regularly until the rice becomes translucent. Add the diced tomatoes and a ladleful of vegetable broth. Let it sit and allow the rice to absorb the broth. Repeat this process, adding a ladleful of broth at a time, until all the broth is used. 

Once the rice is cooked, add the crème fraiche and season with pepper and salt to taste. Stir everything together. You can serve the risotto with Parmesan cheese and basil, if desired. Enjoy your meal! 

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