Spicy Chorizo Risotto
Hello all! I'm back again with another autumnal dish, perfect for when it's cold outside. The combination of chorizo and paprika makes this meal very country rustic; the perfect heart warmer for autumn evenings. Curl up and keep cosy, and let my Spicy Chorizo Risotto do all the talking...
Don't be put off by the many ingredients, a lot of them are store cupboard items and you don't have to use all the herbs / spices if you really don't want to. If you get everything chopped up ready first, it makes this dish a lot easier to make.
The best thing about this dish (apart from the flavour!) is that once your ingredients are all in the pan, it's simply simmer, simmer, simmer, leaving you free for entertaining your guests.
Spicy Chorizo Risotto
Serves 6-8
Prep 20-30 mins
Cook 45-60 mins
12 oz arborio risotto rice
8 oz chestnut mushrooms, skin on, finely chopped
7 oz chorizo, chopped (this one is perfect)
1 large clove garlic, crushed
1 large red onion, finely chopped
1 large romano pepper, finely chopped
1 standard size tin butter beans
1 standard size tin chopped tomatoes
(Store Cupboard Ingredients:)
2 tbsp white wine vinegar
2 tbsp olive oil
1 tbsp tomato purée
½ tsp medium chilli powder
½ tsp hot chilli powder (add extra for more kick)
½ tsp chilli flakes
½ tsp oregano
½ tsp cumin, crushed (you can use a pestle and mortar, or just the back of a spoon. Crushing it brings the flavour out more)
salt and pepper, to taste
1 chicken stock cube
1 heaped tsp smoked paprika
1 pint boiling water
1 tbsp sour cream per portion, to top (optional)
What to do:
Heat 1 tbsp of the oil in a large pan and lightly fry the garlic. Add the onion, and continue to fry until it turns a little translucent. Stir in the chopped pepper and add in the white wine vinegar.
While this is frying, boil the kettle and make the stock up to 1 pint. Stir in the paprika to turn the liquid red.
Head back to the pan and simmer for a while to soak up the vinegar, then add in the risotto rice. Keep stirring to stop it sticking to the pan, gently frying it for about 15 minutes. Next, add in the last of the oil, then the stock-paprika mix a ladle at a time, allowing the rice to soak it up.
Lastly, add in the mushrooms, butter beans, chopped tomatoes and chorizo, along with the herbs, spices and tomato purée and stir well. Put the lid on the pan, leaving a gap for steam to escape. Simmer on low for 30 - 45 minutes or until the rice is soft and the sauce is soaked up. (There should be no runny juice left). Stir occasionally to reduce sticking.
Heat 1 tbsp of the oil in a large pan and lightly fry the garlic. Add the onion, and continue to fry until it turns a little translucent. Stir in the chopped pepper and add in the white wine vinegar.
While this is frying, boil the kettle and make the stock up to 1 pint. Stir in the paprika to turn the liquid red.
Head back to the pan and simmer for a while to soak up the vinegar, then add in the risotto rice. Keep stirring to stop it sticking to the pan, gently frying it for about 15 minutes. Next, add in the last of the oil, then the stock-paprika mix a ladle at a time, allowing the rice to soak it up.
Lastly, add in the mushrooms, butter beans, chopped tomatoes and chorizo, along with the herbs, spices and tomato purée and stir well. Put the lid on the pan, leaving a gap for steam to escape. Simmer on low for 30 - 45 minutes or until the rice is soft and the sauce is soaked up. (There should be no runny juice left). Stir occasionally to reduce sticking.
Finally, serve up and top with a spoon of sour cream, adding a sprinkle of chilli flakes if you so wish.
And there it is! The list of ingredients may seem a little daunting but the cooking process is rather simple. I love slow cook meals in this chillier weather, especially one with a bit of kick and a bit of cosy!
I hope you've enjoyed this seasonal recipe and I'll see you back here soon...
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