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–+ servings
Isabella

Chorizo and Spinach Risotto: A Creamy Delight!

A creamy and flavorful risotto made with chorizo and fresh spinach, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Add the sliced chorizo to the skillet and cook for 3-4 minutes, until it starts to brown and release its oils.
  3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
  4. 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.
  5. Once the rice is cooked, stir in the chopped spinach and grated Parmesan cheese. Season with salt and pepper to taste.
  6. Remove from heat and let it sit for a couple of minutes. Serve garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 18gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 13gCholesterol: 40mgSodium: 800mgFiber: 2gSugar: 1g

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.

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