Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
1.50cupsArborio rice
4cupschicken or vegetable broth, kept warm
1cupSpanish chorizo, diced
1cuproasted red peppers, diced
1large onion, finely chopped
2cloves garlic, minced
½cup dry white wine
2tablespoons olive oil
½grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
½tspsmoked paprika for extra smokiness
1
Prepare the Ingredients: Heat the broth in a saucepan and keep it warm over low heat. Dice the chorizo and roasted red peppers, chop the onion, and mince the garlic.
2
Cook the Chorizo: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until it starts to crisp and release its oils, about 3-4 minutes. Remove the chorizo from the pan and set aside.
3
Sauté the Aromatics: In the same pan, add the remaining olive oil. Add the onion and garlic, sautéing until the onion is translucent and soft, about 2-3 minutes.
4
Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains in the oil and chorizo flavors. Toast the rice for about 1 minute until it's slightly translucent.
5
Deglaze: Pour in the white wine and stir until it has been fully absorbed by the rice.
6
Deglaze: Pour in the white wine and stir until it has been fully absorbed by the rice.
7
Add the Flavors: Stir in the diced chorizo and roasted red peppers. If using, add the smoked paprika now for an extra layer of smokiness. Cook for another 2-3 minutes, allowing the flavors to meld.
8
Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9
Serve: Garnish with chopped parsley before serving. Enjoy the creamy, flavorful risotto with a burst of chorizo and roasted red pepper in every bite.
Ingredients
1.50cupsArborio rice
4cupschicken or vegetable broth, kept warm
1cupSpanish chorizo, diced
1cuproasted red peppers, diced
1large onion, finely chopped
2cloves garlic, minced
½cup dry white wine
2tablespoons olive oil
½grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
½tspsmoked paprika for extra smokiness
Directions
1
Prepare the Ingredients: Heat the broth in a saucepan and keep it warm over low heat. Dice the chorizo and roasted red peppers, chop the onion, and mince the garlic.
2
Cook the Chorizo: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until it starts to crisp and release its oils, about 3-4 minutes. Remove the chorizo from the pan and set aside.
3
Sauté the Aromatics: In the same pan, add the remaining olive oil. Add the onion and garlic, sautéing until the onion is translucent and soft, about 2-3 minutes.
4
Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains in the oil and chorizo flavors. Toast the rice for about 1 minute until it's slightly translucent.
5
Deglaze: Pour in the white wine and stir until it has been fully absorbed by the rice.
6
Deglaze: Pour in the white wine and stir until it has been fully absorbed by the rice.
7
Add the Flavors: Stir in the diced chorizo and roasted red peppers. If using, add the smoked paprika now for an extra layer of smokiness. Cook for another 2-3 minutes, allowing the flavors to meld.
8
Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9
Serve: Garnish with chopped parsley before serving. Enjoy the creamy, flavorful risotto with a burst of chorizo and roasted red pepper in every bite.
