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RIKOLA Travel blog

The travel journals of a middle age couple
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RIKOLA RECIPES

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Simple Chorizo & Cherry Tomato Risotto

Simple Chorizo & Cherry Tomato Risotto

RIKOLA RATING

CHILLI RATING

1 Chilli

Ingredients

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient

Cooking for 4? Double each ingredient

  • Chicken stock mix (5.5g)
  • Spring onion x2
  • Ground smoked paprika (1tsp)
  • Diced chorizo (100g)
  • Garlic clove
  • Thyme (5g)
  • Arborio rice (160g)
  • Grated Italian hard cheese (30g)
  • Rocket (50g)
  • Cherry tomatoes (250g)

Cooking method

  1. Boil a full kettle

    Dissolve your chicken stock mix in 750ml [975ml] [1.4L] boiled water

    Strip your thyme from their stems and chop them finely, discard the stems

    2. Trim, then slice your spring onion[s] finely

    Peel and chop (or grate) your garlic finely

    3. Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

    Once hot, add half the sliced spring onion (save the rest for garnish!) and cook for 1 min or until beginning to soften slightly

    4. Add your diced chorizo to the pan and cook for 4-5 min or until starting to brown

    Chop your cherry tomatoes in half

    Add the chopped garlic, chopped thyme, ground smoked paprika with half the chopped cherry tomatoes (you’ll use the rest later!) and a little salt to the pan and mix well

    5. Add your arborio rice and cook for 1 min, stirring to coat the grains in the oil

    Add the chicken stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

    6. Once the rice is nearly cooked, ddd the remaining chopped cherry tomatoes with a pinch of salt – this is your chorizo & cherry tomato risotto
    7. Once cooked, remove the risotto from the heat then add your grated Italian hard cheese and a knob of butter and stir through

    Taste for seasoning adding more salt and pepper if needed

    Wash your salad, then pat dry with kitchen paper and add to a bowl with a drizzle of olive oil

    Serve the chorizo & cherry tomato risotto in a bowl with the salad to the side

    Garnish with the remaining spring onion