This vibrant dish combines the richness of ripe 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 Basil
- Italian Seasoning
- Onion
- Onions
- Pumpkin Seeds
- Risotto Rice
- Sliced Pork Chorizo
- Tomato
- Tomato Paste
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Seasoning (salt & pepper)
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 ½ 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.
EXTRA TANGY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Tomato until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chorizo. Season, cover, and set aside.
HERBY GOAT’S CHEESE
Place the basil on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the basil and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred Tomatoes and chorizo. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
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 ½ 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.
EXTRA TANGY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Tomato until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chorizo. Season, cover, and set aside.
HERBY GOAT’S CHEESE
Place the basil on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the basil and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred Tomatoes and chorizo. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
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 ½ 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.
EXTRA TANGY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Tomato until charred, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chorizo. Season, cover, and set aside.
HERBY GOAT’S CHEESE
Place the basil on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the basil and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred Tomatoes and chorizo. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
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 ½ 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.
EXTRA TANGY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Tomato until charred, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chorizo. Season, cover, and set aside.
HERBY GOAT’S CHEESE
Place the basil on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the basil and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred Tomatoes and chorizo. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
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 Basil, Italian Seasoning, Onion, Onions, Pumpkin Seeds, Risotto Rice, Sliced Pork Chorizo, Tomato, Tomato Paste, Tomatoes
What is the nutritional information of Goat’s Cheese, Tomato & Chorizo Risotto?
Calories: 814, Carbs: 100 grams, Fat: grams, Protein: 30.4 grams, Sugar: 20.8 grams, Salt: 1651 grams
How do I prepare Goat’s Cheese, Tomato & Chorizo Risotto?
EXTRA TANGY: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tomato until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chorizo. Season, cover, and set aside. LOADED RISOTTO: Place a pot over medium-high heat with a drizzle of oil. When hot, fry ½ 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. DIG IN: Dish up the tomato risotto. Top with the charred tomatoes and chorizo. 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, and seasoning. Loosen with a splash of warm water if too thick. 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. HERBY GOAT’S CHEESE: Place the basil on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the basil and gently coat both sides.
What should be prepared from my kitchen to make Goat’s Cheese, Tomato & Chorizo Risotto?
Chevin Goats Cheese, Cooked Chopped Tomato, Creme Fraiche, Fresh Basil, Italian Seasoning, Onion, Onions, Pumpkin Seeds, Risotto Rice, Sliced Pork Chorizo, Tomato, Tomato Paste, Tomatoes
How many calories does Goat’s Cheese, Tomato & Chorizo Risotto have?
814 calories
How much fat content does Goat’s Cheese, Tomato & Chorizo Risotto have?
grams
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