| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 45 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup minced sweet chorizo
- 1 tablespoon olive oil
- 1 small white onion, minced
- 2 cups Carnaroli rice or Arborio, if not available
- 2 cups red wine
- 4 cups chicken stock, warmed
- 2 tablespoons butter
- 2 cups grated Mancego, plus more, for garnish
- 1 cup peas, frozen, fresh, or canned
- Chopped parsley, as a garnish
Instructions
- Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
- Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.
- Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 488 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 24 mg |
| Sodium | 360 mg |
Reviews
Everyone loved it. Didn’t use the peas, maybe next time I’ll try it with, but it was just perfect this way.
this was good, not as great as i expected for the price of the ingredients, wayyyyyy too much cheese, it takes over the whole dish! also i now know why there is no picture.. its not that pretty!! It was good to try, but i wont be making it again.
very good risotto recipe. The chorizo is a great addition and gives a lot of flavor. The red wine makes for a great color, but doesn’t add enough depth to the dish. Will try with white wine next.
I couldn’t find Spanish chorizo, so I substituted sweet Italian sausage. The risotto was excellent – the red wine added a great flavor. Will definitely make again.
So flavorful and delicious, with lovely colors from the red wine, peas, and sausage (I used linguica b/c I couldn’t get chorizo). Make this and love it!