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Chorizo and Tomato Risotto

A quick family dish to prepare while waiting for the return of summer.

Chorizo Risotto Tomato Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 25 minutes
Cost per serving: 2,29 €
Energy: 1012 kcal / serving
Nutritional score:

Instructions

  • 1.   Heat the olive oil in a deep-sided pan and grill the chorizo, skinless and cut into cubes. Cook for about a minute until the oil is released. Add the chopped onion and cook for 5 minutes.
  • 2.   Add the rice and cook for a minute until the grains become translucent. Add the tomatoes and gently stir.
  • 3.   Gradually add the broth, one ladle at a time, and wait for the liquid to be absorbed before adding the next one.
  • 4.   Add 100g of parmesan cheese and stir. Serve the chorizo and tomato risotto immediately, sprinkled with parsley and parmesan.

Ingredients for servings

  • 400 g of chorizo
  • 400 g of cherry tomato
  • 350 g of Arborio rice
  • 1 onion
  • 1 liter of broth
  • 150 g of grated parmesan
  • 1 tablespoon of olive oil
  • 1 tablespoon of parsley
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    1012 kcal
    51 %
  • Fat
    57,91 g
    83 %
  • of which saturated
    24,47 g
    122 %
  • Carbohydrates
    78,22 g
    30 %
  • of which sugar
    8,87 g
    10 %
  • Protein
    40,37 g
    81 %
  • Fibers
    2,63 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.