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
Tomato & Chorizo Risotto
with Danish-style feta & toasted pumpkin seeds
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Tomato & Chorizo Risotto?
The preparation time for Tomato & Chorizo Risotto with Danish-style feta & toasted pumpkin seeds is between 25 and 40 minutes.
What is the total time required to make Tomato & Chorizo Risotto with Danish-style feta & toasted pumpkin seeds?
The total time required to make Tomato & Chorizo Risotto with Danish-style feta & toasted pumpkin seeds is between 35 and 50 minutes.
How many servings does Tomato & Chorizo Risotto provide?
4 servings
What are the main ingredients in Tomato & Chorizo Risotto?
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
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?
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
How many calories does Tomato & Chorizo Risotto have?
793 calories
How much fat content does Tomato & Chorizo Risotto have?
grams
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