Spanish risotto

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Prep time:

Cook time:

Serves: 4

By Molinko



  • 1 onion

  • 1 tbsp tomato puree

  • 2 tbsp oil

  • 1l vegetable stock

  • 1 tin chopped tomato

  • 1 red pepper chopped

  • 4 handfuls risotto rice (large handfuls)

  • 100g chorizo peeled and cubed into 1cm squares

  • 1 tbsp mixed herbs

  • 1 handful Parmesan


  1. Fry the onion and pepper in the oil for 5-7 minutes.
  2. Add the chorizo and fry until it releases it's oils.
  3. Add rice and stir to coat all grains.
  4. Add tomatoes, herbs and puree and stir through.
  5. Add the stock a ladle at a time, stirring and cooking so the liquid is absorbed each time. Continue until the rice is cooked to your liking.
  6. Serve with lashings of Parmesan.

Handy Hint

If the stock runs out you can just use boiling water. If you can stand over it to keep stirring it cooks a lot quicker, and can be on a hotter hob. Easily adaptable to serve more, just add an extra handful of rice per person.

Additional Information

  • Rice

  • Meat

  • Main Course

  • Nut Free

  • Egg Free

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Your comments

  • Molinko 28/07/11 11:12

    A favourite in our house since I found the recipe in FHM while I was at University some 12 years ago.