What are the main ingredients in Ravishing Chorizo Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Ravishing Chorizo Risotto

Name: Ravishing Chorizo Risotto
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter (optional)

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

with crème fraîche & fresh spinach

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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)

Serves 1

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!

Onion - 1
NOMU Provençal Rub - 5ml
Cooked Chopped Tomato - 100g
Risotto Rice - 75ml
Sliced Chorizo - 30g
Crème Fraîche - 45ml
Fresh Oregano - 3g
Spinach - 40g
Grated Italian-style Hard Cheese - 10ml

Download the Recipe

Serves 2

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!

Onion - 1
NOMU Provençal Rub - 10ml
Cooked Chopped Tomato - 200g
Risotto Rice - 150ml
Sliced Chorizo - 60g
Crème Fraîche - 85ml
Fresh Oregano - 5g
Spinach - 80g
Grated Italian-style Hard Cheese - 20ml

Download the Recipe

Serves 3

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!

Onions - 2
NOMU Provençal Rub - 15ml
Cooked Chopped Tomato - 300g
Risotto Rice - 225ml
Sliced Chorizo - 90g
Crème Fraîche - 125ml
Fresh Oregano - 8g
Spinach - 120g
Grated Italian-style Hard Cheese - 30ml

Download the Recipe

Serves 4

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!