Made with just a handful of ingredients, this Chorizo Risotto is creamy, savory and packed with bold flavor. The rich, slightly spicy chorizo infuses the tender Arborio rice with smoky, garlicky goodness, creating a comforting dish that tastes far more complicated than it is. If risotto has intimidated you in the past (as it did me!), this is the perfect recipe to start with. While it takes a little time, the process is straightforward and the results are well worth it. Perfect for a cozy weeknight meal or an impressive dinner with guests, this Chorizo Risotto is sure to become a family favorite.
Why I Love This
- Approachable: Risotto can sound fancy, for special nights or something you only order at a restaurant. But this recipe is simple and something you can master on your first try.
- Comfort Food: This dish is so creamy and perfectly balanced in flavor, making every bite warm, satisfying and comforting.
- One-Pan Meal: Ok, almost! I do cook the asparagus in a separate skillet but you can make this a true one-pan meal by cooking the asparagus in the same pan first.
Try my Halibut Pasta, Blackened Salmon Alfredo or Salmon Pasta for more great comfort meals!
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Ingredients
- Arborio Rice - I have chosen to use arborio rice for this Chorizo Risotto because it is easy to find in the stores. Other rices that work for risotto include Carnaroli (typcially considered the best for risotto), Vialone Nano and Baldo although these can all be harder to find.
- Chorizo Sausage - this adds wonderful flavor without being too spicy. You can also use links, another sausage of your preference or even substitute it for chicken but know this will change the flavor profile of the dish.
- Shallot - I love the sweeter, less harsh flavor of a shallot for this recipe but a "normal" white or yellow onion can work as well.
- Asparagus - the addition of a green vegetable really rounds out the dish and adds a lovely variation in texture. You can also add or substitute other veggies like peas, zucchini, mushrooms or bell peppers.
- White Wine - this is optional and can be replaced by additional chicken broth. If using the wine, choose a dry wine such as a Chardonnay, Pinot Grigio or Sauvignon Blanc.
See recipe card for quantities.
Instructions
Step 1: Heat a large skillet over medium heat and add the chorizo. Cook, breaking it into small pieces as it browns, until fully cooked and lightly browned. Remove the chorizo from the skillet and set aside.
Step 2: Add 2 tablespoons of butter to the same skillet. Once melted, add the diced onion and sauté until it is softened and fragrant, about 2-3 minutes. Add the garlic and sauté another 30 seconds.
Step 3: Add the Arborio rice to the skillet and stir to coat it in the butter. Cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
Step 4: Pour in the wine and stir, allowing it to simmer until most of the liquid has been absorbed and evaporated.
Step 5: Add the chicken broth about ½ cup (1 ladleful) at a time, stirring frequently. Allow most of the broth to absorb before adding more. You don't need to stir constantly as this can add air to the rice making it gooey. Rather, stir frequently to keep the rice from sticking taking breaks to allow the rice to rest and absorb the liquid. Continue adding broth until the rice is tender and the risotto is smooth and creamy. Typically I add one spoonful more after I think it is done. This is usually perfect. This will take around 45 minutes.
Step 6: While the risotto is cooking, heat 2 tablespoons of butter in a separate skillet over medium heat and add the chopped asparagus. Cook until it is bright green and tender enough to pierce easily with a fork while still retaining a little firmness.*
Step 7: Once the rice is cooked, stir in the cooked chorizo, asparagus and chopped parsley. Mix gently until everything is evenly distributed.
Step 8: Sprinkle the risotto with freshly grated Parmesan and serve immediately while it is warm and creamy.
Hint: If you want this to truly be a one-pan dish you can cook the asparagus in the pan first, remove it and set it aside. Then proceed with the chorizo and risotto. I prefer the method above as it keeps the asparagus fresh and crisp.
Substitutions
- Dairy-Free - use olive or avocado oil instead of butter and omit the Parmesan cheese. You won't even notice a difference!
- Gluten-Free - just ensure that your sausage, chicken broth and Parmesan don't contain any unwanted additives.
- No Wine - the wine is totally optional is primarily there for extra flavor. You can easily omit this and use a little extra chicken broth.
Variations
- Spicy - add chili pepper flakes to the meat or a touch of cayenne pepper.
- Veggie Overload - you can add or substitute in peas, zucchini, bell peppers or mushrooms - to name a few ideas.
- Less Spicy - while the chorizo sausage doesn't carry too much heat you can always use a different sausage that is milder. Plain pork, turkey or chicken sausage can work well or any seasoned breakfast sausage of your choice.
Try my Sticky Chicken Drumsticks and Baked Beans with Hamburger and Bacon for more great dinner ideas!
Storage
The first few days: Store the Chorizo Risotto in an airtight container in the refrigerator for up to 4 days.
Freezing: I would not recommend freezing this dish as it will change the texture of the rice.
Reheating: Warm in a skillet adding a little water (or chicken broth) and stirring often to prevent sticking. Alternatively, you can warm it on a microwave safe dish in the microwave for 1-2 minutes. Unfortunately, the veggies won't totally come back to life with either method.
Top Tip
Add the broth gradually and stir frequently, but don't feel like you need to stir constantly. Let the rice absorb most of the broth before adding more, and keep adding broth until the rice is tender and the risotto is creamy and smooth. The best advice I got was to add one ladelful more than I thought I needed at the end. This tends to make it perfect.
FAQ
Yes! Simply replace the wine with additional chicken broth. You can add a splash of lemon juice at the end if you want to replace some of the acidity the wine provides.
Arborio rice is the most readily available and works beautifully for this recipe. Carnaroli or Vialone Nano can also be used and will produce a creamy risotto with a slightly firmer texture.
Risotto is best served immediately because it continues to absorb liquid as it sits. If you need to make ti ahead, reserve some broth and gently reheat the risotto with additional broth to restore it's creamy consistency.
Because the risotto already contains chorizo and asparagus, it can easily stand alone as a complete meal. I often serve a green salad and/or crusty bread with it if I want a little more on the table.
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Chorizo Risotto
- Total Time: 55-65 minutes
- Yield: 6 servings 1x
Description
Made with just a handful of ingredients, this Chorizo Risotto is creamy, savory and packed with bold flavor. The rich, slightly spicy chorizo infuses the tender Arborio rice with smoky, garlicky goodness, creating a comforting dish that tastes far more complicated than it is. If risotto has intimidated you in the past (as it did me!), this is the perfect recipe to start with. While it takes a little time, the process is straightforward and the results are well worth it.
Ingredients
¾ pound (350 grams) chorizo sausage
4 tablespoons (2 ounces) butter or cooking oil
1 shallot finely diced
2 cloves garlic minced
300 grams Arborio rice
⅓ cup (75 grams) white wine optional
5-6 cups (1200-1400 milliliters) chicken broth
200 grams asparagus chopped into ½-inch pieces
2 tablespoons (10 grams) fresh parsley finely chopped
2 tablespoons (15 grams) Parmesan Cheese for topping
Instructions
- Heat a large skillet over medium heat and add the chorizo. Cook, breaking it into small pieces as it browns, until fully cooked and lightly browned. Remove the chorizo from the skillet and set aside.
- Add 2 tablespoons of butter to the same skillet. Once melted, add the diced onion and sauté until it is softened and fragrant, about 2-3 minutes. Add the garlic and sauté another 30 seconds.
- Add the Arborio rice to the skillet and stir to coat it in the butter. Cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
- Pour in the wine and stir, allowing it to simmer until most of the liquid has been absorbed and evaporated.
- Add the chicken broth about ½ cup (1 ladleful) at a time, stirring frequently. Allow most of the broth to absorb before adding more. You don't need to stir constantly as this can add air to the rice making it gooey. Rather, stir frequently to keep the rice from sticking taking breaks to allow the rice to rest and absorb the liquid. Continue adding broth until the rice is tender and the risotto is smooth and creamy. Typically I add one spoonful more after I think it is done. This is usually perfect. This will take around 45 minutes.
- While the risotto is cooking, heat 2 tablespoons of butter in a separate skillet over medium heat and add the chopped asparagus. Cook until it is bright green and tender enough to pierce easily with a fork while still retaining a little firmness.*
- Once the rice is cooked, stir in the cooked chorizo, asparagus and chopped parsley. Mix gently until everything is evenly distributed.
- Sprinkle the risotto with freshly grated Parmesan and serve immediately while it is warm and creamy.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
Using wine is optional. You can simply add more chicken broth if you would prefer.
Do not stir constantly. Stir frequently to keep the rice from sticking but allow it time to sit and absorb the broth. Wait until most of the broth is absorbed before adding the next spoonful.
You can cook the asparagus in the same pan at the beginning and set it aside. I cook it separately to keep it hot and crisp. If using something like frozen peas, you could dump these straight into the finished risotto.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Jenice Wallace says
This risotto is surprisingly easy to make and tastes so amazing despite it's short ingredient list! It's versatile and delicious. The whole family loves it!