Spanish Inspired Chorizo Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 2
This Spanish Inspired Chorizo Risotto is a one pot meal packed full of flavour and is much less work than your traditional risotto
  • 1 tbs of olive oil
  • 130g fresh chorizo sausage, sliced
  • 1/2 cup of frozen corn, rinsed under cold water to get rid of any ice
  • 1/2 a jalapeno pepper, seeded and diced
  • 1/3 of a yellow capsicum (pepper), diced
  • 1 tsp of chipotle in adobo, minced
  • 220g arborio rice
  • 500ml of chicken stock
  • 100ml of tinned diced tomatoes
  • 2 tbs of crumbled feta
  • coriander (cilantro) to garnish
  1. Preheat oven to 150C (300F)
  2. Heat oil on the stove on medium in a dutch oven (if you don't have a dutch oven a saucepan will work for this first part).
  3. Put the chorizo in the dutch oven and brown - about 3-4 mins
  4. Add the corn, jalapeno, capsicum (pepper) and chipotle in adobo to the pot and stir well until all well mixed.
  5. Fry for about 2 minutes.
  6. Add rice and stir so it is coated with oil for about 1 minute.
  7. Add the stock and tomatoes and bring to the boil.
  8. (If you aren't using a dutch oven pop everything into an oven proof casserole dish with a lid.)
  9. Cover and put in the oven for about 20 minutes until the liquid is absorbed, stirring once half way through.
  10. Remove from oven, stir in the feta and garnish with coriander (cilantro)
Nutrition Information
Calories: 550
Recipe by Shrinking Single at