Tomato & chorizo risotto

Contains pork – recipe is for non-Muslims only

A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya – add broad beans or sweetcorn for extra colour

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 695
  • fat 26g
  • saturates 11g
  • carbs 77g
  • sugars 8g
  • fibre 5g
  • protein 35g
  • salt 2.3g


  • 1 tsp olive oil
  • 400g cooking chorizo, peeled and diced
  • 1 onion, chopped
  • 350g risotto rice
  • 1 tbsp red wine vinegar
  • 400g can chopped tomatoes
  • 1l hot chicken stock
  • 85g frozen peas
  • 1 tbsp grated Parmesan, plus extra to serve (optional)
  • small pack parsley, chopped (optional)


  1. Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.

  2. Gradually add the hot stock, a ladleful at a time – stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.

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