Chorizo and mushroom risotto

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Prep time:

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Serves: 2

By greenblanket



  • 1 onion finely chopped

  • 800ml chicken stock

  • 200g arborio rice or similar

  • 2 tbsp fresh parsley chopped (to garnish)

  • 2 cloves garlic crushed

  • 1 chorizo peeled and cut into pea-sized pieces

  • 1 handful Parmesan grated (to taste)

  • 6 mushrooms finely chopped


  1. Using a wok or heavy saucepan, fry up the onion and garlic in a bit of butter and olive oil. Add the mushrooms and then the risotto rice.
  2. Stir about for a bit and add about 1/2 a glass of white wine. Simmer until the wine is absorbed.
  3. Keep the stock simmering in a saucepan with a ladle handy. Keep adding ladlefuls as the stock absorbs into the rice (you might not need it all).
  4. Meanwhile heat the chorizo bits in a pan. No oil is necessary.
  5. When the risotto is nearly ready (looks creamy but has a slight bite), throw in most of the Parmesan cheese and the chorizo (use a slotted spoon).
  6. Keep stirring and fling in parsley. Garnish with left over parmesan and drizzle with the chorizo oil.

Handy Hint

A dollop of cream cheese melted in at the end adds more naughty deliciousness.

Additional Information

  • sausage

  • Rice

  • mushroom

  • Main Course

  • Nut Free

  • Gluten Free

  • Egg Free

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Your comments

  • greenblanket 29/01/10 21:57

    I serve my 1 year old's portion before adding the chorizo, she loves it.