Chorizo and Lemon Risotto

    45 minutes

    This dish is one to make with a clean dishcloth draped nonchalantly over one shoulder while you fill the kitchen with the scent of this piquant but not overly spiced risotto. Ask your date to chop the parsley for you, she'll be putty in your hands!

    5 people made this

    Serves: 2 

    • 25g salted butter
    • 1/2 medium onion, finely diced
    • 1 small clove garlic, crushed
    • 1 teaspoon paprika
    • 1 cup Arborio rice
    • 2 1/2 cups (375ml) chicken stock
    • 1 lemon, zested
    • 1 medium sized chorizo sausage, finely sliced.
    • 1/4 cup diced parsley
    • freshly ground black pepper
    • freshly ground sea salt

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a large saucepan melt butter on a low to medium heat then add onion, garlic and paprika. Cook for 2 minutes.
    2. Increase heat to medium. Add rice and stir well to coat all grains with butter. Cook for 2 to 3 minutes.
    3. Add 1/2 cup of chicken stock and cook stirring until all the liquid is absorbed.
    4. Add the remaining stock 1/2 cup at a time until all liquid is absorbed and the rice grains are tender.
    5. Stir through lemon zest, sliced chorizo and about half of the parsley until the sausage is warmed though.
    6. Remove from heat and stand covered for 5 minutes.
    7. Serve with remainder of parsley sprinkled on top and with a generous sprinkle of pepper and salt to taste.

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    This was great. Everyone loved it and the lemon gives it a little zing.  -  18 Sep 2011