Cookbook
Creamy Tomato Risotto with Chorizo and Crispy Garlic Crumb

Creamy Tomato Risotto with Chorizo and Crispy Garlic Crumb

  • 40 min
  • 560 calories

Creamy and crispy? Sounds too good to be true but we promise this delicious meal can be on your table in just over 30 minutes and most of those involve stirring the risotto. Flavour packed with chorizo and rich tomato, this Italian classic breaks with tradition and is finished off with a little cream to round out the acidity of the tomatoes and topped with a crispy garlic crumb. And why not?

Number of servings

Ingredients

  • 1.0 Each Chorizo Mild (whole) 1.0 Each Chorizo Mild (whole)
  • 0.75 Cup Arborio Rice 0.75 Cup Arborio Rice
  • 100.0 g Cherry Tomatoes 100.0 g Cherry Tomatoes
  • 1.0 Tablespoon Chicken Stock Concentrate 1.0 Tablespoon Chicken Stock Concentrate
  • 2.0 Tablespoon Tomato Paste 2.0 Tablespoon Tomato Paste
  • 2.0 Each Garlic Clove 2.0 Each Garlic Clove
  • 0.33 Cup White Wine 0.33 Cup White Wine
  • 3.0 Tablespoon Thickened Cream 3.0 Tablespoon Thickened Cream
  • 2.0 Tablespoon Parmesan (Shredded) 2.0 Tablespoon Parmesan (Shredded)
  • 0.25 Cup Panko Bread Crumbs 0.25 Cup Panko Bread Crumbs
  • 1.0 Small Bunch Flatleaf Parsley 1.0 Small Bunch Flatleaf Parsley
  • 1.0 75g Pack Baby Spinach 1.0 75g Pack Baby Spinach
  • 1.0 Each Shallot 1.0 Each Shallot

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Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Frypan
Large Saucepan

Step 1

1 Prepare Ingredients

Boil kettle. Slice chorizo (you may not want to use the whole chorizo). Peel and finely dice garlic and shallot. Chop flatleaf parsley. Halve cherry tomatoes. Combine chicken stock concentrate with 212 cups of boiling water.

Step 2

2 Start Risotto

Heat a large frypan over medium heat, add the chorizo and cook for 2 minutes or until starting to crisp. Set aside on a plate, don't wipe the pan. In the same pan, fry shallots and half the garlic until translucent and softened. Add the arborio rice and tomato paste and gently fry for 1-2 minutes.

Step 3

3 Continue Risotto

Add white wine, stirring constantly, 1-2 minutes or until wine has been absorbed. Add 12 cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding 12 cup of stock at a time for 20 minutes or until the rice is tender but still firm to the bite.

Step 4

4 Make Crispy Crumb

Meanwhile, heat a small frypan over medium heat, add a generous glug of olive oil, panko bread crumbs, remaining garlic and 12 chopped parsley. Fry for 2-3 minutes, stirring often until golden and crispy. Season and set aside.

Step 5

5 Finish Risotto

Add chorizo, tomatoes and baby spinach to the risotto and allow to cook for a minute. Add the thickened cream, parmesan and remaining parsley. Taste and season, if required.

Step 6

6 You Plate It

Divide risotto between bowls, top with the crispy crumb and enjoy.

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