Name: Chorizo and tomato risotto
Yield: 1
Ingredients: 18.20 gm olive oil; 400g chorizo sausages; 1 red onion, chopped; 300.00 gm arborio rice; 62.50 ml kalamata olives, pitted & chopped; 125.00 ml sun-dried tomatoes, chopped; 400g can diced tomatoes; 382.50 gm chicken style liquid stock; 375.00 gm water; 62.50 ml fresh flat-leaf parsley, chopped, to serve

Chorizo and tomato risotto

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Delicious user-created recipe. Not taste-tested by our team.

Ingredients:

400g chorizo sausages
1 red onion, chopped
300.00 gm arborio rice
62.50 ml kalamata olives, pitted & chopped
125.00 ml sun-dried tomatoes, chopped
400g can diced tomatoes
375.00 gm water
62.50 ml fresh flat-leaf parsley, chopped, to serve

Instructions:

Preheat your oven to 200C.
In a 12-cup flameproof casserole or ovenproof saucepan over medium heat, heat oil. Cook sausages for 10 minutes, flipping occasionally until browned and almost cooked. Transfer sausages from pan.
Sauté the onion in a saucepan until soft, about 5 to 8 minutes.
Slice sausages into bite-sized pieces while you wait.
Place the rice in a saucepan and cook for 1-2 minutes, stirring occasionally. Add the sausages, tomatoes, sun-dried tomatoes, olives, stock, and water. Give it a good stir. Remove from heat and cover with a lid or foil.
Bake in the oven for 30 to 35 minutes until most liquid is absorbed and rice is al dente. Garnish with parsley before serving.

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