Mushroom, Chorizo & Chilli Risotto

Risottos are a terrific winter warmer comfort meal.  Though for our family, we have them all year round.  They are relatively easy to make and usually provide a lovely hearty rice dish full of flavour.  You can serve them with your favourite salads or vegetables.

The chorizo, mushrooms & chilli are initial cooked in the pan before adding the rice and stock then oven cooked to a beautiful moist meal.  Mixed with parmesan to provide a creamy finish.  The chorizo flavour shines through with a subtle mild heat from the chilli.  Just delicious!

Print Recipe

Mushroom, Chorizo & Chilli Risotto

Prep Time

15 minutes

Cook Time

35 minutes

Servings

people

Ingredients

• 50 g Butter roughly chopped
• 200 g Mushrooms thinly sliced
• 2 cloves Garlic crushed
• 2 Chorizos I use mild chorizos, roughly chopped
• 2 Long Red Chilli thinly sliced
• 2 cups Arborio Rice
• 1/2 cup Dry White Wine
• 4 cups Chicken Stock
• 3/4 cup Parmesan grated
• 1/4 cup Parsley Leaves roughly chopped

Prep Time 15 minutes Cook Time 35 minutes Servings people Ingredients 50 g Butter roughly chopped 200 g Mushrooms thinly sliced 2 cloves Garlic crushed 2 Chorizos I use mild chorizos, roughly chopped 2 Long Red Chilli thinly sliced 2 cups Arborio Rice 1/2 cup Dry White Wine 4 cups Chicken Stock 3/4 cup Parmesan grated 1/4 cup Parsley Leaves roughly chopped

Instructions

1. Pre-heat a fan forced oven to 180°C (350°F).
2. Melt butter in a large baking dish over medium high heat.
3. Add mushrooms, garlic, chorizo & chilli and cook for about 4-5 minutes to allow mushrooms to soften and chorizo to lightly brown.
4. Add rice & white wine, stir to mix through and cook for about 1 minute until wine almost evaporates.
5. Add chicken stock then remove from heat.
6. Cover baking dish with lid then place in oven and cook for about 25-30 minutes or until stock is absorbed by the rice and cooked through.
7. Remove from oven and add parmesan & parsley. Stir to mix through.
8. Serve while warm.