Red Wine and Chorizo Risotto Recipe

Red Wine and Chorizo Risotto Recipe

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  • 2 tbsp olive oil
  • 1 leek, chopped
  • 150 g risotto rice
  • handful of frozen peas
  • 100 ml red wine
  • 400 ml vegetable stock
  • 6 small cooking chorizo, sliced
  • 25 g cold butter
  • freshly grated parmesan
  • salt and pepper


    Heat the oil in a large frying pan over a medium heat. Add the sliced leek's and cook, stirring, until soft, around 2-3 minutes. Stir in the rice and cook for another 2 minutes. Turn up the heat and add in the red wine. Cook for 2 minutes to burn off the alcohol.
    Add in half the stock and cook for around 10 minutes stirring occasionally until the rice soaks up all the liquid, repeat with the remaining stock.
    Meanwhile, fry the mushrooms and chorizo in a small pan for a few minutes until the chorizo releases it oil.
    When the risotto is cooked stir in the peas, cooked chorizo and mushroom's and finish off by stirring in the cold butter. Season and serve with grated parmesan.


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