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 crumbled feta cheese, and a sprinkle of toasted pumpkin seeds provides a delightful crunch & nuttiness. Prepare to be captivated by the harmonious blend of flavours!
Parmalat’s Tomato & Chorizo Risotto
Parmalat’s Tomato & Chorizo Risotto
with feta, toasted pumpkin seeds & Parmalat’s Paprika Butter
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Cooked Chopped Tomato
- Creme Fraiche
- Danish-style Feta
- Fresh Parsley
- Italian Seasoning
- Onion Medium
- Parmalat’s Smoked Paprika Butter
- Pumpkin Seeds
- Risotto Rice
- Sliced Pork Chorizo
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
TOMATO STOCK BASE
Boil the kettle. Dilute the Italian seasoning with 400ml of boiling water. Stir in the tomato passata and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry ½ the chopped chorizo and the diced 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.
TOMATOES & CHORIZO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved baby tomatoes until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chopped chorizo. Set aside, season, and cover.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the chopped parsley, Parmalat’s Smoked Paprika Butter (to taste), and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred baby tomatoes & chorizo. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds. Garnish with the remaining chopped parsley and finish off with a crack of black pepper. Well done, Chef!
Italian Seasoning - 15ml
Cooked Chopped Tomato - 1
Sliced Pork Chorizo - 30g
Onion Medium - 1
Tomato Paste - 10ml
Risotto Rice - 100ml
Pumpkin Seeds - 5g
Baby Tomatoes - 80g
Creme Fraiche - 1
Fresh Parsley - 1
Parmalat’s Smoked Paprika Butter - 30g
Danish-style Feta - 20g
TOMATO STOCK BASE
Boil the kettle. Dilute the Italian seasoning with 800ml of boiling water. Stir in the tomato passata and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry ½ the chopped chorizo and the diced 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.
TOMATOES & CHORIZO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved baby tomatoes until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chopped chorizo. Set aside, season, and cover.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the chopped parsley, Parmalat’s Smoked Paprika Butter (to taste), and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred baby tomatoes & chorizo. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds. Garnish with the remaining chopped parsley and finish off with a crack of black pepper. Well done, Chef!
Italian Seasoning - 30ml
Cooked Chopped Tomato - 1
Sliced Pork Chorizo - 60g
Onion Medium - 1
Tomato Paste - 20ml
Risotto Rice - 200ml
Pumpkin Seeds - 10g
Baby Tomatoes - 160g
Creme Fraiche - 1
Fresh Parsley - 1
Parmalat’s Smoked Paprika Butter - 60g
Danish-style Feta - 40g
TOMATO STOCK BASE
Boil the kettle. Dilute the Italian seasoning with 1.2L of boiling water. Stir in the tomato passata and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry ½ the chopped chorizo and the diced 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.
TOMATOES & CHORIZO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved baby tomatoes until charred, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chopped chorizo. Set aside, season, and cover.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the chopped parsley, Parmalat’s Smoked Paprika Butter (to taste), and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred baby tomatoes & chorizo. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds. Garnish with the remaining chopped parsley and finish off with a crack of black pepper. Well done, Chef!
Italian Seasoning - 45ml
Cooked Chopped Tomato - 1
Sliced Pork Chorizo - 90g
Onion Medium - 1
Tomato Paste - 30ml
Risotto Rice - 300ml
Pumpkin Seeds - 15g
Baby Tomatoes - 240g
Creme Fraiche - 1
Fresh Parsley - 1
Parmalat’s Smoked Paprika Butter - 90g
Danish-style Feta - 60g
TOMATO STOCK BASE
Boil the kettle. Dilute the Italian seasoning with 1.6L of boiling water. Stir in the tomato passata and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry ½ the chopped chorizo and the diced 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.
TOMATOES & CHORIZO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved baby tomatoes until charred, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chopped chorizo. Set aside, season, and cover.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the chopped parsley, Parmalat’s Smoked Paprika Butter (to taste), and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred baby tomatoes & chorizo. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds. Garnish with the remaining chopped parsley and finish off with a crack of black pepper. Well done, Chef!
Italian Seasoning - 60ml
Cooked Chopped Tomato - 1
Sliced Pork Chorizo - 120g
Onion Medium - 1
Tomato Paste - 40ml
Risotto Rice - 400ml
Pumpkin Seeds - 20g
Baby Tomatoes - 320g
Creme Fraiche - 1
Fresh Parsley - 1
Parmalat’s Smoked Paprika Butter - 120g
Danish-style Feta - 80g
Woolies Products in this dish
