This EASY Spicy Chorizo Risotto is Mouthwatering

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice provides sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo is lower in fat while maintaining flavor.

Score the chorizo sausages and place them in a pan over medium-high heat to render out the fat.

Add 4 cloves of garlic to the pan with the chorizo.

Once the chorizo is cooked, remove it from the pan and set aside, keeping the rendered fat in the pan.

Add 1/2 cup finely chopped onions and 1 red and 1 orange bell pepper to the pan. Stir until the vegetables are softened and have color.

Add 1 cup of Arborio rice to the pan and toast it for a minute, stirring frequently.

Pour in 1/2 cup of white wine to deglaze the pan, scraping up any browned bits.

Once the wine has mostly evaporated, start adding 2 cups of chicken broth one ladle at a time, stirring continuously until the rice absorbs the liquid before adding more.

When the risotto is about 90% cooked, add the chorizo back into the pan and stir to combine.

Taste the risotto and adjust seasoning if necessary, noting that no salt was added to the vegetables as the salt comes from the chicken broth and chorizo.

Finish cooking the risotto until creamy and serve garnished with freshly chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens