Chorizo and Vegetable Risotto Recipe - Quick and Easy Risotto Recipe

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.

Chop one large onion or two medium-sized onions finely.

Melt butter in a large skillet over medium heat.

Add the chopped onion and about a teaspoon of lazy garlic to the skillet.

Add cumin seeds, fennel seeds, caraway seeds, and mixed herbs to the skillet.

Chop a leek finely and add it to the skillet.

Chop the chorizo and add it to the skillet once the fat starts frying.

Pre-measure 75 grams of arborio rice per person; for a large risotto, use more rice.

Crumble one vegetable stock cube and one chicken stock cube into a liter of water and mix.

Pour about half a liter of stock into the skillet with the rice and mix together over medium heat.

Once the liquid dries out a bit, add more stock, stirring continuously.

Stir the risotto for about 20 minutes until the rice is al dente, tasting for texture as you go along.

Add a handful of frozen peas to the risotto.

Add two handfuls of whole spinach leaves to the risotto and mix in.

Chop fresh basil and coriander, adding them to the risotto.

Serve the risotto and optionally add grated hard cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens