Chorizo, cherry tomato and rosemary risotto

This is an easily made one pot meal and I’ve added rosemary to give it a different character from my other risottos.  The oven does a lot of the work roasting the chorizo and cherry tomatoes which means you just have to focus on the onion and rice mixture (and, by the way, if you like roasted cherry tomatoes, have a look at my pasta dish here).
Some cooks describe risotto as a dish that can’t be left for a moment because it requires constant stirring. This is real over kill. While you can’t disappear off to sort the washing, you can absolutely be in the kitchen doing other things while you cook a risotto. It needs stirring each time you add stock, a little at a time, but you can then leave it on a low heat while the rice absorbs that stock.  You have to repeat this adding and stirring process a few times until all the stock is absorbed but between times you can fix a salad and do some emails.  Once the rice is cooked, you add in the cherry tomatoes and chorizo from the oven, and the rosemary.  Then stir to combine but go gently so as to avoid breaking-up too many tomatoes.  Check the seasoning and serve.
If I have persuaded you to give a risotto a try for the first time, here and here are some other recipes you might enjoy.

Chorizo, cherry tomato and rosemary risotto recipe

650g cherry tomatoes
1 tbsp oil
large pinch of salt
1 tbsp oil
1 large onion, finely sliced
2 garlic cloves, crushed and chopped
225g chorizo, cut into 1 cm square chunks
400g Arborio (risotto) rice
1.3 litres vegetable stock
1 tbsp finely chopped rosemary
black pepper

Serves 4

1. Preheat the oven to 200°C/180°C fan/395°F/Gas mark 6. Put the cherry tomatoes in a roasting tin and cover with the oil and pinch of salt and toss well. Put in the oven for 25 minutes.
2. While the tomatoes cook, heat 1 tbsp of oil in a large pan and fry the onion and garlic until soft and translucent.
3. Add the rice and stir to coat with the oil. Add a little stock and stir.
4. Put the chorizo in a small roasting tin and then put in the oven for 8 minutes until the oil is released from the chorizo.
5. While the chorizo and tomatoes roast, continue to add a little stock at a time to the rice, stirring well. Only add more stock when the liquid in the pan has already been absorbed. Keep going until all the rice is cooked.
6. Stir in the chorizo, rosemary and cherry tomatoes to the risotto, being careful not to bash too many tomatoes as you stir. Season with black pepper and serve.

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