A creamy and flavorful risotto made with chorizo and fresh spinach, perfect for a comforting meal.
Author:Isabella
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces chorizo, sliced
1 cup Arborio rice
4 cups chicken or vegetable broth, warmed
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced chorizo to the skillet and cook for 3-4 minutes, until it starts to brown and release its oils.
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
Begin adding the warmed broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
Once the rice is cooked, stir in the chopped spinach and grated Parmesan cheese. Season with salt and pepper to taste.
Remove from heat and let it sit for a couple of minutes. Serve garnished with fresh parsley.
Notes
For a creamier texture, stir in an additional tablespoon of butter at the end.
You can substitute the chorizo with cooked chicken or mushrooms for a different flavor profile.