This vibrant dish combines the richness of cooked chopped tomatoes and the smoky spiciness of chorizo, infused into a velvety risotto. Each bite is enhanced by notes of herby goat’s cheese, and a sprinkle of toasted pumpkin seeds, which provides a delightful crunch & nuttiness. Prepare to be captivated by the harmonious blend of flavours!
Goat’s Cheese, Tomato & Chorizo Risotto
Goat’s Cheese, Tomato & Chorizo Risotto
with toasted pumpkin seeds
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chevin Goats Cheese
- Cooked Chopped Tomato
- Creme Fraiche
- Fresh Parsley
- Italian Seasoning
- Onion
- Onions
- Pumpkin Seeds
- Risotto Rice
- Sliced Pork Chorizo
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
TOMATO STOCK BASE
Boil the kettle. To a pan, add the Italian seasoning, diluting it with 400ml [800ml]|#7DA0D7 of boiling water. Stir in the cooked chopped tomato and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chorizo and the Onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Reduce the heat to medium, add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HERBY GOAT’S CHEESE
Place the parsley on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the parsley and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a sweetener (to taste) and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
Italian Seasoning - 15ml
Cooked Chopped Tomato - 100g
Sliced Pork Chorizo - 30g
Onion - 1
Tomato Paste - 10ml
Risotto Rice - 100ml
Pumpkin Seeds - 5g
Fresh Parsley - 1
Chevin Goat's Cheese - 50g
Crème Fraîche - 30ml
TOMATO STOCK BASE
Boil the kettle. To a pan, add the Italian seasoning, diluting it with 400ml [800ml]|#7DA0D7 of boiling water. Stir in the cooked chopped tomato and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chorizo and the Onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Reduce the heat to medium, add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HERBY GOAT’S CHEESE
Place the parsley on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the parsley and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a sweetener (to taste) and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
Italian Seasoning - 30ml
Cooked Chopped Tomato - 200g
Sliced Pork Chorizo - 60g
Onion - 1
Tomato Paste - 20ml
Risotto Rice - 200ml
Pumpkin Seeds - 10g
Fresh Parsley - 1
Chevin Goat's Cheese - 100g
Crème Fraîche - 60ml
TOMATO STOCK BASE
Boil the kettle. To a pan, add the Italian seasoning, diluting it with 1.2L [1.6L]|#7DA0D7 of boiling water. Stir in the cooked chopped tomato and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chorizo and the Onion until golden, 5-6 minutes (shifting occasionally). Add the tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Reduce the heat to medium, add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HERBY GOAT’S CHEESE
Place the parsley on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the parsley and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a sweetener (to taste) and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
Italian Seasoning - 45ml
Cooked Chopped Tomato - 300g
Sliced Pork Chorizo - 90g
Onions - 2
Tomato Paste - 30ml
Risotto Rice - 300ml
Pumpkin Seeds - 15g
Fresh Parsley - 1
Chevin Goat's Cheese - 150g
Crème Fraîche - 90ml
TOMATO STOCK BASE
Boil the kettle. To a pan, add the Italian seasoning, diluting it with 1.2L [1.6L]|#7DA0D7 of boiling water. Stir in the cooked chopped tomato and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chorizo and the Onion until golden, 5-6 minutes (shifting occasionally). Add the tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Reduce the heat to medium, add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HERBY GOAT’S CHEESE
Place the parsley on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the parsley and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a sweetener (to taste) and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
Italian Seasoning - 60ml
Cooked Chopped Tomato - 400g
Sliced Pork Chorizo - 120g
Onions - 2
Tomato Paste - 40ml
Risotto Rice - 400ml
Pumpkin Seeds - 20g
Fresh Parsley - 1
Chevin Goat's Cheese - 200g
Crème Fraîche - 125ml
Frequently Asked Questions
What is the preparation time for Goat’s Cheese, Tomato & Chorizo Risotto?
The preparation time for Goat’s Cheese, Tomato & Chorizo Risotto with toasted pumpkin seeds is between 25 and 40 minutes.
What is the total time required to make Goat’s Cheese, Tomato & Chorizo Risotto with toasted pumpkin seeds?
The total time required to make Goat’s Cheese, Tomato & Chorizo Risotto with toasted pumpkin seeds is between 35 and 50 minutes.
How many servings does Goat’s Cheese, Tomato & Chorizo Risotto provide?
4 servings
What are the main ingredients in Goat’s Cheese, Tomato & Chorizo Risotto?
Chevin Goats Cheese, Cooked Chopped Tomato, Creme Fraiche, Fresh Parsley, Italian Seasoning, Onion, Onions, Pumpkin Seeds, Risotto Rice, Sliced Pork Chorizo, Tomato Paste
What is the nutritional information of Goat’s Cheese, Tomato & Chorizo Risotto?
Calories: 790, Carbs: 97 grams, Fat: grams, Protein: 29.3 grams, Sugar: 17.9 grams, Salt: 1646 grams
How do I prepare Goat’s Cheese, Tomato & Chorizo Risotto?
DIG IN: Dish up the tomato risotto. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef! FINISHING TOUCHES: When the risotto is done, remove from the heat and stir through the crème fraîche, a sweetener (to taste) and seasoning. Loosen with a splash of warm water if too thick. HERBY GOAT’S CHEESE: Place the parsley on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the parsley and gently coat both sides. GOLDEN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. LOADED RISOTTO: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chorizo and the onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Reduce the heat to medium, add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. TOMATO STOCK BASE: Boil the kettle. To a pan, add the Italian seasoning, diluting it with 400ml [800ml]|#7DA0D7 of boiling water. Stir in the cooked chopped tomato and set aside.
What should be prepared from my kitchen to make Goat’s Cheese, Tomato & Chorizo Risotto?
Chevin Goats Cheese, Cooked Chopped Tomato, Creme Fraiche, Fresh Parsley, Italian Seasoning, Onion, Onions, Pumpkin Seeds, Risotto Rice, Sliced Pork Chorizo, Tomato Paste
How many calories does Goat’s Cheese, Tomato & Chorizo Risotto have?
790 calories
How much fat content does Goat’s Cheese, Tomato & Chorizo Risotto have?
grams
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