Homemade Chorizo Risotto Recipe

I’m really bad at getting into a good rut… I will make something for dinner one week, we’ll enjoy it, so we’ll have it every other week.  I wanted something quick(ish) and easy to make that was tasty too.

I quite like making my own pasta sauces; I don’t really measure anything I just put the ingredients together and keep tasting until it is to my liking.  I’ve had some disasters, but now I more or less know what goes and what doesn’t.
This evening I decided I wanted to make a risotto, which is one of Andrew and I’s favourite dishes.  I posted a picture on Instagram asking if my followers would like to see the recipe, and the lovely Hannah, whose blog was one of the first I ever read, asked me to share ASAP so here goes…
  • A Chorizo Sausage – chopped (I just buy regular, not the extra spicy)
  • Arborio Rice – 75g per person
  • A good splash of Olive Oil
  • A large onion – well chopped
  • 3 Gloves of garlic – crushed
  • A can of chopped tomatoes – buy the cheapest
  • 2 Tablespoons of double cream – more or less to your taste
  • 1 Teaspoon of oregano
  • 2 Teaspoons of ‘Spicy Italian’ herb mix (Sharwtz Perfect Mix – I love this!!)
  • A good splash of Tabasco
  • 1 Vegetable stock cube
  • 1.5 pints of boiled water
You’ll need a large frying pan or a Wok (I used a Wok)

  • Heat your olive oil in your chosen pan/wok, add your onions and fry until softened.
  • Add your crushed garlic then add your rice, cook for approx. 5 minutes, but do not allow to brown
  • Dissolve your stock cube in 1 pint of water and add to the rice, one ladle at a time.  
    • Wait until the stock has been absorbed before adding another
  • Once you have used all your stock, add your can of chopped tomatoes
  • Allow to warm then add your herbs and a few splashes of Tabasco
  • Add your chopped chorizo
  • Your rice will take a little longer to cook, it is likely still to be hard at this point, therefore you need to add a splash of boiled water, one good splash at a time until absorbed, until your rice has softened.
  • Once softened (Risotto rice shouldn’t be soggy -a little bite should be left), add your double cream
  • Taste your sauce and decide if you wish to add any more Tabasco or any of your herbs and add to your taste.
  • Allow your risotto to heat through again, if it starts to dry whilst you’re waiting, just add a few more splashes of water, make sure you’re constantly stirring, do not leave your rice as it will stick and burn!! (Get your friend/other half to help when you get fed up!)
  • Once your rice is cooked you’re ready to serve, keep tasting and add more herbs or cream to suit your taste
  • Dish up with a large glass of red and enjoy!!
Remember to enter my big summer giveaway; you can win 18 products from my favourite brands, worth over £130!!! Enter here.
Lauren xx


1 Comment

  1. December 11, 2017 / 7:56 am

    Oh this looks awesome and risotto with Chorizo is so tasty! I make a similar risotto except I add pumpkin to it.

    Julia // The Sunday Mode

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