Sun-dried Tomato & Chorizo Risotto


SERVES 4 PREP 15 minutes COOK 45 minutes COST $3.35 a serve


3 large chicken stock cubes
1 tablespoon vegetable or olive oil
2 fresh chorizo sausages
20g butter
1 onion, finely chopped
2 cloves garlic, crushed
1⅔ cups arborio rice
½ cup drained sun-dried tomatoes,
thinly sliced
⅓ cup freshly grated parmesan
420g can corn kernels, rinsed
½ cup bought basil pesto
150g fresh ricotta, crumbled


1 Place crumbled stock cubes and  1.25 litres (5 cups) water in a saucepan  over high heat. Bring to the boil. Reduce  heat to low; cover and keep hot.
2 Meanwhile, heat 2 teaspoons of oil in  a large heavy-based saucepan over  moderate heat. Add chorizo; cook and turn  for 3 minutes or until browned. Transfer  to a heatproof plate. Slice chorizo.
3 Add butter and remaining oil to pan.  Add onion and garlic; cook and stir for  5 minutes or until soft. Add rice; cook and  stir for 1 minute or until grains are well  coated. Gradually add a ladleful (about  ½ cup) of hot stock to rice mixture,  stirring constantly until all  liquid is absorbed.  Continue adding stock, one ladleful at  a time, stirring constantly until all the liquid  is absorbed, before adding more. This will  take about 25 minutes. Rice should be  tender but still firm to the bite.
4 Add tomato, parmesan, corn and  chorizo to risotto; cook and stir for  3 minutes or until heated and combined.  Season. Swirl through pesto. Serve risotto  topped with ricotta.


✚ Pot luck Choose a heavy-based
saucepan to ensure even heat
distribution and cooking times.
✚ Well covered Use a well-fitting lid
for your saucepan. Alternatively, cover
tightly with foil.
✚ Take care To keep your non-stick
pans in good condition, handwash
them, then cover surface with paper
towel before storing.

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