What are the main ingredients in Tomato & Chorizo Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Tomato & Chorizo Risotto?

Calories: 793, Carbs: 105 grams, Fat: grams, Protein: 25 grams, Sugar: 13.9 grams, Salt: 1508 grams

How do I prepare Tomato & Chorizo Risotto?

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. DIG IN: Dish up the tomato risotto. Top with the charred 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! 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. TOMATOES & CHORIZO: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tomato wedges until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chopped chorizo. Season, cover, and set aside. TOMATO STOCK BASE: Boil the kettle. Dilute the Italian seasoning with 800ml of boiling water. Stir in the cooked chopped tomato and set aside. FINISHING TOUCHES: When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the chopped parsley, and seasoning. Loosen with a splash of warm water if too thick.

What should be prepared from my kitchen to make Tomato & Chorizo Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Tomato & Chorizo Risotto

Name: Tomato & Chorizo Risotto
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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!

Tomato & Chorizo Risotto

with Danish-style feta & toasted pumpkin seeds

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cooked Chopped Tomato
Creme Fraiche
Danish-style Feta
Fresh Parsley
Italian Seasoning
Onion
Onions
Pumpkin Seeds
Risotto Rice
Sliced Pork Chorizo
Tomato
Tomato Paste
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

TOMATO STOCK BASE
Boil the kettle. Dilute the Italian seasoning with 400ml 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 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 tomato wedges until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chopped chorizo. Season, cover, and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the chopped parsley, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred 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 - 100g
Sliced Pork Chorizo - 30g
Onion - 1
Tomato Paste - 10ml
Risotto Rice - 100ml
Pumpkin Seeds - 5g
Tomato - 1
Crème Fraîche - 30ml
Fresh Parsley - 3g
Danish-style Feta - 20g

Download the Recipe

Serves 2

TOMATO STOCK BASE
Boil the kettle. Dilute the Italian seasoning with 800ml 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 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 tomato wedges until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chopped chorizo. Season, cover, and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the chopped parsley, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred 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 - 200ml
Sliced Pork Chorizo - 60g
Onion - 1
Tomato Paste - 20ml
Risotto Rice - 200ml
Pumpkin Seeds - 10g
Tomatoes - 2
Crème Fraîche - 60ml
Fresh Parsley - 5g
Danish-style Feta - 40g

Download the Recipe

Serves 3

TOMATO STOCK BASE
Boil the kettle. Dilute the Italian seasoning with 1.2L 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 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 tomato wedges until charred, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chopped chorizo. Season, cover, and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the chopped parsley, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred 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 - 300g
Sliced Pork Chorizo - 90g
Onions - 2
Tomato Paste - 30ml
Risotto Rice - 300ml
Pumpkin Seeds - 15g
Tomatoes - 3
Crème Fraîche - 90ml
Fresh Parsley - 8g
Danish-style Feta - 60g

Download the Recipe

Serves 4

TOMATO STOCK BASE
Boil the kettle. Dilute the Italian seasoning with 1.6L 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 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 tomato wedges until charred, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chopped chorizo. Season, cover, and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the chopped parsley, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the tomato risotto. Top with the charred 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!