Chilli and chorizo risotto

    50 min

    I've been trying out different risotto recipes for a while and after lots of experimentation this has become a firm favourite amongst my family and friends. The chorizo is the real star of this dish and the chilli adds a bit of a kick whilst the lemon and coriander keep it nice and fresh.


    10 people made this

    Serves: 4 

    • 2 medium red onions, finely chopped
    • 3 or 4 cloves garlic, finely chopped
    • 1 or 2 chillies, finely chopped
    • olive oil
    • 500g arborio risotto rice
    • 600ml (1 pt) cider
    • 1.2L (2 pt) chicken stock
    • 200g chorizo, skin removed and cut into 1cm chunks
    • 1 yellow pepper, diced
    • 1 (300g) tin borlotti beans
    • 200 to 300g garden peas
    • 10 to 15 cherry tomatoes
    • 1 lemon, juiced
    • 2 handfuls coriander leaves, finely chopped
    • 50g butter
    • 50 to 100g freshly grated Parmesan cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large thick bottomed pan, fry the onions, garlic and one of the chillies in a few tablespoons of olive oil. Add the risotto rice and keep stirring to ensure the rice doesn't stick to the bottom of the pan. Continue frying until the grains turn translucent.
    2. Add half the cider and allow the rice to absorb it before adding the rest. Once all the cider is absorbed start adding the stock in small amounts allowing it to be absorbed by the rice before adding more. Keep stirring and continue like this until the rice is al dente. You might not need all the stock.
    3. While the risotto is cooking prepare the chorizo. In a separate frying pan, heat some olive oil and add the other chilli and chorizo. Fry for a few minutes before adding the yellow pepper, borlotti beans, peas, cherry tomatoes and finally the lemon juice and coriander. Fry for a few more minutes before adding all the contents to the pan with the rice a couple of minutes before the end of its cooking time.
    4. Remove from the heat and add the butter and Parmesan. Stir and let rest with a lid on for 3 or 4 minutes.
    5. Stir again before serving with crusty bread and a sprinkling of Parmesan.

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    Reviews in English (3)


    Did what others said, added paprika, halved the cheese....... Absolutely stunning, everyone loved it  -  26 Jun 2017


    Tried this after Googling ingredients I had in the fridge and since then it's become a staple light-summer-dinner for me. Even a vegetarian version I made at a homeless shelter went down well.  -  13 May 2016


    wish to give 6 stars!!! made in heaven!! !love it <3  -  05 Oct 2013