Chorizo Risotto Recipe

Introduction

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth
• 1/2 lb chorizo sausage, casing removed and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat the chicken broth in a pot and keep it warm over low heat.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced chorizo sausage and cook until browned, stirring occasionally, for about 5 minutes.
4. Remove the sausage from the skillet and set aside.
5. In the same skillet, add the diced onion and minced garlic and cook until softened, for about 3 minutes.
6. Add the Arborio rice and stir to coat it with the oil and onion mixture.
7. Add the smoked paprika and cumin and stir for about 30 seconds.
8. Add the white wine and stir until it has been absorbed by the rice.
9. Add 1/2 cup of warm chicken broth to the rice and stir until it has been absorbed.
10. Repeat the process of adding the chicken broth in 1/2-cup increments, stirring constantly and waiting for the broth to be absorbed before adding more.
11. After about 20 minutes, the rice will be tender and creamy.
12. Add the cooked chorizo sausage and stir to combine.
13. Add the grated Parmesan cheese and stir until melted.
14. Season with salt and pepper to taste.
15. Garnish with chopped fresh parsley.
16. Serve and enjoy!

Nutrition

• Calories: 397
• Protein: 14g
• Fat: 17g
• Carbohydrates: 44g
• Fiber: 1g
• Sugar: 1g
• Sodium: 1150mg

Conclusion