This delicious risotto is quick, easy and very substantial - perfect for a warming winter supper.
The following quantities serve two generously as a main meal, or four as a starter. Any leftovers can be stored, covered, in the fridge for up to two days, but ensure the rice is thoroughly reheated before eating.
Chorizo and Red Wine Risotto
Ingredients
- 1 chorizo sausage, approximately 150g in weight
- 1 medium red onion
- 1 large red pepper
- 200g risotto rice, such as arborio rice
- 1 glass red wine
- Approx. 3/4 pint vegetable stock (a stock cube is fine)
- 1 dessertspoon olive oil or vegetable oil
- A handful of fresh parsley
- Salt and freshly ground black pepper
Method
- Peel and finely chop the onion. Heat the oil in a large frying pan and cook the onion over a medium heat until just starting to soften - do not allow it to brown.
- Meanwhile, slice the chorizo into thick slices, and then cut each slice into four small pieces. Add the diced chorizo to the pan with the onion and stir for a couple of minutes until the chorizo is starting to release its oil.
- Deseed the pepper and cut into pieces of a similar size to the chorizo. Add to the pan
- Now add the rice to the pan, and stir into the vegetables and chorizo so that the rice becomes coated with the oils from the pan. Cook for around a minute, then turn up the heat, add the red wine, and cook for a further two minutes so that the alcohol burns off.
- Meanwhile, make up your jug of hot vegetable stock. Begin to add the stock to the pan - add a small amount at first, and keep stirring until the liquid has all been absorbed by the rice. Continue to add the stock at regular intervals, stirring continuously.
- The rice should take around 20 minutes to cook - you will notice that the texture changes as the grains of rice swell as they cook. You may end up using slightly more or less stock than the quantities suggested here - simply add as much as you need until the rice is cooked and all liquid is absorbed.
- Remove the stalks from the parsley and finely chop the remaining leaves. Take the risotto off the heat and stir the parsley through, adding salt and pepper as required to taste.
- Allow to stand for two minutes so that the risotto can finish thickening, and then serve.
Variation - you can also use dry white wine for this recipe, although the risotto will not have the beautiful dark pink colouring provided by the red wine.
The copyright of the article Chorizo and Red Wine Risotto in Dinner Recipes is owned by Elizabeth Gregory. Permission to republish Chorizo and Red Wine Risotto in print or online must be granted by the author in writing.
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