Chorizo & Kale Risotto
Risotto in a rich Chorizo flavoured tomato broth! I used kale to add greens and a pop of colour, but you can substitute with spinach, or even leave it out!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 -5
- 3 cups chicken broth/stock , salt reduced
- 2 tbsp tomato paste
- 2 cups tomato passata (Note 1)
- 1/2 tbsp olive oil
- 12 oz / 350g chorizo , some sliced and the remainder finely chopped (Note 7)
- 1 onion , finely chopped (brown, white or yellow)
- 2 garlic cloves , minced
- 1 1/2 cups arborio rice (risotto rice) (Note 2)
- 1/2 cup white wine (sub with chicken broth or water)
- 5 cups kale leaves , removed from stalk, torn into bite size pieces (packed) (Note 3)
- 2 - 4 + tbsp butter
- Freshly grated parmesan cheese (optional)
Whisk together Stock ingredients in a small saucepan over medium low heat. Once heated, turn down to low and keep warm. (Note 4)
Heat oil in a pot or large skillet over high heat. Add chorizo and cook until golden brown. Remove into a bowl and set aside.
There should be some red oil in the skillet from the chorizo. If not, add a bit of oil.
Turn heat down to medium. Cook onion and garlic for 5 minutes until translucent.
Add rice and stir to coat grains in oil until translucent.
Add wine, turn up the heat to medium high and simmer, stirring, until most of the wine has evaporated.
Turn heat down to medium low and add 1 cup of stock. Stir leisurely until mostly absorbed into the rice, then add another cup of stock. Continue 1 cup at a time until the risotto is just cooked - squeeze a grain, it should still be firm but cooked through - about 15 minutes. Make the risotto as saucy (or not) as you want - liquid will absorb in the next step so lean towards saucier than what you want.
When the risotto is done (Note 5), remove it from the stove.
Add butter (the more the better!) and stir energetically - this will activate the starch and make it creamy. Stir chorizo in then partially stir kale through the risotto. Plonk the lid on and let it rest for 3 minutes (kale will wilt in this step).
Adjust salt and pepper to taste. Serve immediately! (Note 6)
1. Tomato passata is pureed tomatoes and comes in bottles. You can purchase it in the pasta aisle in Australian supermarkets. You could also puree canned tomato OR substitute with 1 tbsp tomato paste + 1 x 400g/14oz can crushed tomato + 1/2 cup water.
2. Arborio is a type of rice that is used specifically for risotto.
3. Kale bunches differ drastically in size, so I measure it roughly by cups! To prepare kale leaves, remove the leaves from the tough thick stalk running through the middle of each kale leaf. Then tear into bite size pieces. I used about 3 large kale leaves to get 5 packed cups.
4. Having the stock warm makes the risotto cook more evenly and creamy, as risotto should be! Adding cold stock into the risotto brings the temperature down and your risotto won't be as creamy, also the outside of the rice can overcook and become mushy before the inside is cooked.
5. You may not need all the liquid. If you need more, use hot tap water.
6. Risotto does not keep well! It absorbs all the liquid and becomes firm. Use leftovers for Arancini Balls (also here are a baked version)- heavenly! Or add egg and cheese and make FRITTERS!
7. Use the raw chorizo that needs to be cooked before eating, not the cured chorizo that is like salami that can be eaten without cooking.
Serving: 397g | Calories: 668kcal