chorizo kale risotto

Author of this recipe: Lourie Biscahall

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Spicy Chorizo & Kale Risotto - creamy, flavorful, chorizo, kale, risotto, vegetarian, instantpot. Perfect weeknight meal! #ChorizoKaleRisotto

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Ingredients

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Steps

  1. ### Chorizo Kale Risotto Recipe: A Flavorful and Hearty Dish
  2. Risotto is a classic Italian dish that combines creamy texture with rich flavors. When paired with chorizo and kale, you get a delicious and healthy meal packed with umami and vitamins. Follow these steps to create a flavorful Chorizo Kale Risotto.
  3. #### Ingredients
  4. - 1 cup Arborio rice
  5. - 2 cups chicken or vegetable broth
  6. - 3 oz chorizo sausage, sliced into thin pieces
  7. - 4 cups chopped kale leaves (about 5 large bunches)
  8. - 1 onion, finely chopped
  9. - 2 cloves garlic, minced
  10. - 1/2 teaspoon salt
  11. - 1/4 teaspoon black pepper
  12. - 1/4 cup grated Parmesan cheese
  13. - 3 tablespoons olive oil or butter
  14. - Chopped parsley (optional, for garnish)
  15. #### Step-by-Step Instructions
  16. 1. **Prepare Ingredients:**
  17. - Wash and chop the kale leaves.
  18. - Slice the chorizo sausage into thin pieces.
  19. 2. **Sauté Vegetables:**
  20. - In a large pot, heat 2 tablespoons of olive oil over medium heat.
  21. - Add the chopped onion and sauté until translucent (about 3-4 minutes).
  22. - Add the minced garlic and cook for another minute until fragrant.
  23. 3. **Toast Rice:**
  24. - Stir in the Arborio rice and toast it for about 2-3 minutes, ensuring each grain is evenly coated.
  25. - This step helps bring out the nutty flavors of the rice.
  26. 4. **Add Broth and Start Cooking:**
  27. - Pour in half the chicken or vegetable broth and stir until absorbed by the rice.
  28. - Add another portion of broth once the previous one has been absorbed, about 1 cup at a time, stirring continuously.
  29. 5. **Cook Chorizo:**
  30. - In a separate pan, heat the remaining olive oil or butter over medium heat.
  31. - Sauté the sliced chorizo until it starts to become crispy (about 3-4 minutes).
  32. - Add this to the risotto and cook for another 2-3 minutes.
  33. 6. **Incorporate Kale:**
  34. - Once the rice is almost cooked but still al dente, add in the chopped kale.
  35. - Cook for a few more minutes until the kale has softened and is just wilted (about 5 minutes).
  36. 7. **Add Parmesan Cheese and Seasoning:**
  37. - Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  38. 8. **Finish Cooking:**
  39. - Cook for an additional minute or two, stirring gently until the rice is completely cooked.
  40. - The risotto should be creamy yet slightly firm to the bite.
  41. 9. **Serve:**
  42. - Ladle into bowls and garnish with chopped parsley if desired.
  43. #### Tips for Success
  44. - Ensure the broth stays warm during the cooking process to maintain a steady simmering temperature.
  45. - Stir frequently to prevent sticking at the bottom of the pot.
  46. - Taste the risotto towards the end to adjust seasoning as needed.
  47. #### Conclusion
  48. This Chorizo Kale Risotto is not only delicious but also packed with nutrients from the kale and flavorful from the chorizo. It’s perfect for a cozy dinner or lunch, making it an excellent choice for vegetarians and meat-eaters alike. Enjoy your meal!

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Nutrition Information

CaloriesN/A kcal
FatN/A g
CarbohydratesN/A g
ProteinN/A g

Tips and Tricks

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Recipe History

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Allergy Information

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