Enjoy this delicious tomato-based risotto, cooked with crème fraîche for a creamy finish and mixed with crispy chorizo for deliciousness in every bite! Topped with Italian-style hard cheese and served over a bed of fresh spinach. It really doesn’t get any better than this!
Ravishing Chorizo Risotto
Ravishing Chorizo Risotto
with crème fraîche & fresh spinach
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cooked Chopped Tomato
- Creme Fraiche
- Fresh Oregano
- Grated Italian-style Hard Cheese
- NOMU Provençal Rub
- Onion
- Onions
- Risotto Rice
- Sliced Chorizo
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
GO, GO RISOTTO!
Boil the kettle. Set aside 400ml of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato and leave to simmer for 3-4 minutes until slightly reduced. Stir through the rice for 30-60 seconds. Add a ladleful of the reserved boiling water and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of boiling water when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Season to taste.
CRISPY CHORIZO
Place a pan over a medium heat with a drizzle of oil. When hot, fry the halved chorizo for 2-4 minutes until crispy, shifting halfway. On completion, drain on paper towel.
FINISHING TOUCHES!
When the risotto is done, stir through the crispy chorizo, ½ the crème fraîche, ½ the picked oregano, ½ the rinsed Spinach, and a generous knob of butter (optional). Add a sweetener of choice and some seasoning.
RISOTT-OH YEAH!
Make a bed of the remaining Spinach. Top with the creamy risotto and sprinkle over the grated cheese. Dollop over the remaining crème fraîche and garnish with the remaining oregano. Well done, Chef!
GO, GO RISOTTO!
Boil the kettle. Set aside 800ml of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 5-6 minutes until soft and translucent, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato and leave to simmer for 3-4 minutes until slightly reduced. Stir through the rice for 30-60 seconds. Add a ladleful of the reserved boiling water and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of boiling water when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente. Season to taste.
CRISPY CHORIZO
Place a pan over a medium heat with a drizzle of oil. When hot, fry the halved chorizo for 2-4 minutes until crispy, shifting halfway. On completion, drain on paper towel.
FINISHING TOUCHES!
When the risotto is done, stir through the crispy chorizo, ½ the crème fraîche, ½ the picked oregano, ½ the rinsed Spinach, and a generous knob of butter (optional). Add a sweetener of choice and some seasoning.
RISOTT-OH YEAH!
Make a bed of the remaining Spinach. Top with the creamy risotto and sprinkle over the grated cheese. Dollop over the remaining crème fraîche and garnish with the remaining oregano. Well done, Chef!
GO, GO RISOTTO!
Boil the kettle. Set aside 1,2L of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 6-8 minutes until soft and translucent, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato and leave to simmer for 4-5 minutes until slightly reduced. Stir through the rice for 30-60 seconds. Add a ladleful of the reserved boiling water and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of boiling water when the previous one has been fully absorbed. Repeat this process for 30-35 minutes until the rice is cooked al dente. Season to taste.
CRISPY CHORIZO
Place a pan over a medium heat with a drizzle of oil. When hot, fry the halved chorizo for 2-4 minutes until crispy, shifting halfway. On completion, drain on paper towel.
FINISHING TOUCHES!
When the risotto is done, stir through the crispy chorizo, ½ the crème fraîche, ½ the picked oregano, ½ the rinsed Spinach, and a generous knob of butter (optional). Add a sweetener of choice and some seasoning.
RISOTT-OH YEAH!
Make a bed of the remaining Spinach. Top with the creamy risotto and sprinkle over the grated cheese. Dollop over the remaining crème fraîche and garnish with the remaining oregano. Well done, Chef!
GO, GO RISOTTO!
Boil the kettle. Set aside 1,5L of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 6-8 minutes until soft and translucent, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato and leave to simmer for 4-5 minutes until slightly reduced. Stir through the rice for 30-60 seconds. Add a ladleful of the reserved boiling water and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of boiling water when the previous one has been fully absorbed. Repeat this process for 30-35 minutes until the rice is cooked al dente. Season to taste.
CRISPY CHORIZO
Place a pan over a medium heat with a drizzle of oil. When hot, fry the halved chorizo for 2-4 minutes until crispy, shifting halfway. On completion, drain on paper towel.
FINISHING TOUCHES!
When the risotto is done, stir through the crispy chorizo, ½ the crème fraîche, ½ the picked oregano, ½ the rinsed Spinach, and a generous knob of butter (optional). Add a sweetener of choice and some seasoning.
RISOTT-OH YEAH!
Make a bed of the remaining Spinach. Top with the creamy risotto and sprinkle over the grated cheese. Dollop over the remaining crème fraîche and garnish with the remaining oregano. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Ravishing Chorizo Risotto?
The preparation time for Ravishing Chorizo Risotto with crème fraîche & fresh spinach is between 15 and 30 minutes.
What is the total time required to make Ravishing Chorizo Risotto with crème fraîche & fresh spinach?
The total time required to make Ravishing Chorizo Risotto with crème fraîche & fresh spinach is between 30 and 45 minutes.
How many servings does Ravishing Chorizo Risotto provide?
4 servings
What are the main ingredients in Ravishing Chorizo Risotto?
Cooked Chopped Tomato, Creme Fraiche, Fresh Oregano, Grated Italian-style Hard Cheese, NOMU Provençal Rub, Onion, Onions, Risotto Rice, Sliced Chorizo, Spinach
What is the nutritional information of Ravishing Chorizo Risotto?
Calories: 632, Carbs: 72 grams, Fat: grams, Protein: 20.8 grams, Sugar: 11.9 grams, Salt: 27 grams
How do I prepare Ravishing Chorizo Risotto?
GO, GO RISOTTO!: Boil the kettle. Set aside 800ml of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft and translucent, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato and leave to simmer for 3-4 minutes until slightly reduced. Stir through the rice for 30-60 seconds. Add a ladleful of the reserved boiling water and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of boiling water when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente. Season to taste. CRISPY CHORIZO: Place a pan over a medium heat with a drizzle of oil. When hot, fry the halved chorizo for 2-4 minutes until crispy, shifting halfway. On completion, drain on paper towel. FINISHING TOUCHES!: When the risotto is done, stir through the crispy chorizo, ½ the crème fraîche, ½ the picked oregano, ½ the rinsed spinach, and a generous knob of butter (optional). Add a sweetener of choice and some seasoning. RISOTT-OH YEAH!: Make a bed of the remaining spinach. Top with the creamy risotto and sprinkle over the grated cheese. Dollop over the remaining crème fraîche and garnish with the remaining oregano. Well done, Chef!
What should be prepared from my kitchen to make Ravishing Chorizo Risotto?
Cooked Chopped Tomato, Creme Fraiche, Fresh Oregano, Grated Italian-style Hard Cheese, NOMU Provençal Rub, Onion, Onions, Risotto Rice, Sliced Chorizo, Spinach
How many calories does Ravishing Chorizo Risotto have?
632 calories
How much fat content does Ravishing Chorizo Risotto have?
grams
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