HOW TO MAKE CHORIZO SEASONING RECIPES

Name: Tomato, red wine &u00A0chorizo risotto
Yield: 4
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: olive oil; 2 shallots; 1 clove of garlic; 80 g higher-welfare chorizo; ½ a bunch of fresh flat-leaf parsley (15g); 750ml–1 litre of organic chicken or vegetable stock; 1 x 400 g tin of quality plum tomatoes; 300 g risotto rice; 200 ml red wine; 50 g Parmesan cheese plus extra to serve

EASY CHORIZO RISOTTO RECIPE | JAMIE OLIVER RICE RECIPES

Easy chorizo risotto recipe | Jamie Oliver rice recipes image

Yield 4

Number Of Ingredients 10

Ingredients

olive oil
2 shallots
1 clove of garlic
80 g higher-welfare chorizo
½ a bunch of fresh flat-leaf parsley (15g)
750ml–1 litre of organic chicken or vegetable stock
1 x 400 g tin of quality plum tomatoes
300 g risotto rice
200 ml red wine
50 g Parmesan cheese plus extra to serve

Steps:

1. Peel and finely chop the shallots and garlic, finely chop the chorizo, then pick and finely chop the parsley leaves, finely chopping the stalks.
2. Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
3. In another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
4. Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
5. The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid.
6. Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
7. Serve topped with extra grated Parmesan and the chopped parsley leaves.

Nutrition Facts : Calories 514 calories, FatContent 16.3 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 19.1 g protein, CarbohydrateContent 68.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 1.4 g salt, FiberContent 2.3 g fibre

CHICKEN & CHORIZO JAMBALAYA RECIPE | BBC GOOD FOOD

Chicken & chorizo jambalaya recipe | BBC Good Food image

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Provided by Good Food team

Categories Dinner, Main course

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock

Steps:

Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

Nutrition Facts : Calories 445 calories, FatContent 10 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 2 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.2 milligram of sodium

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