Risotto in a rich Chorizo flavoured tomato broth! I used kale to add greens and a pop of colour, but you can substitute with spinach, or even leave it out!
Recipe by Nagi | RecipeTin Eats on April 27, 2016
Prep time: PT10M
Cook time: PT25M
Total time: PT35M
Rating
4.95 stars (18 reviews)
Ingredients
3 cups chicken broth/stock (, salt reduced)
2 tbsp tomato paste
2 cups tomato passata ((Note 1))
1/2 tbsp olive oil
350g (12oz) chorizo (, some sliced and the remainder finely chopped (Note 7))
1 onion (, finely chopped (brown, white or yellow))
1/2 cup white wine ((sub with chicken broth or water))
5 cups kale leaves (, removed from stalk, torn into bite size pieces (packed) (Note 3))
2 - 4 + tbsp butter
Freshly grated parmesan cheese ((optional))
Categories
Dinner
Cuisine
Western
Steps
Whisk together Stock ingredients in a small saucepan over medium low heat. Once heated, turn down to low and keep warm. (Note 4)
Heat oil in a pot or large skillet over high heat. Add chorizo and cook until golden brown. Remove into a bowl and set aside.
There should be some red oil in the skillet from the chorizo. If not, add a bit of oil.
Turn heat down to medium. Cook onion and garlic for 5 minutes until translucent.
Add rice and stir to coat grains in oil until translucent.
Add wine, turn up the heat to medium high and simmer, stirring, until most of the wine has evaporated.
Turn heat down to medium low and add 1 cup of stock. Stir leisurely until mostly absorbed into the rice, then add another cup of stock. Continue 1 cup at a time until the risotto is just cooked - squeeze a grain, it should still be firm but cooked through - about 15 minutes. Make the risotto as saucy (or not) as you want - liquid will absorb in the next step so lean towards saucier than what you want.
When the risotto is done (Note 5), remove it from the stove.
Add butter (the more the better!) and stir energetically - this will activate the starch and make it creamy. Stir chorizo in then partially stir kale through the risotto. Plonk the lid on and let it rest for 3 minutes (kale will wilt in this step).
Adjust salt and pepper to taste. Serve immediately! (Note 6)
Nutitrion
Serving Size: 397 g
Calories: 668 kcal
Reviews
Robyn on 2026-03-30 (5 stars): This is SO TASTY! Just used normal kale and even the kids that aren't fans were happy.
My only question is that it took me a lot longer to get the liquid absorbed than the recipe? My cook time was a lot longer than was what was in the recipe. If anyone has any suggestions would love to hear them!
Will definitely be re-making, this was awesome.
Richard J Martin on 2026-02-13 (5 stars): Use Lacinato kale. Also known as Tuscan kale, black kale or cavallo nero. Much better flavour and texture than green kale. Even kale haters love it.
George on 2024-11-15 (5 stars): A bit skeptical to try as I noticed a lot of people substituted the kale (I also don’t like it). HOWEVER, it was unreal! I fried diced chicken thigh and spicy chorizo and then removed both from the pan. It was one of my favourite meals and so unexpected!! Suddenly a kale fan!
Melissa Robinson on 2024-09-08 (5 stars): Made this tonight for dinner and it was fabulous 👌🏼 although it did take way longer than prep + cook time stated (over an hour). Totally worth it. 5/5 will make again.
Melissa Robinson on 2024-09-08 (5 stars): Made this tonight for dinner and it was fabulous 👌🏼 although it did take way longer than prep + cook time stated (over an hour). Totally worth it. 5/5 will make again.
Debbie on 2024-09-05 (4 stars): Loved this but I used curly kale, which didn't really wilt down in just 3 minutes so i had to cook it a little more. If you use curly kale I recommend chopping it really small and/or adding in the last few minute of cooking the risotto. Otherwise, delicious as always!
Doug Jacquier on 2024-08-21 (5 stars): We loved this. Substituted baby broccoli for kale because we both hate it. :-)
Vicky on 2022-09-30 (5 stars): This is such a delicious combo. I make it in the pressure cooker on risotto mode and it always turns out perfectly.
Nicole on 2022-01-15 (5 stars): I have made so many of your recipes and I don’t think my family are ever disappointed! This is another amazing and tasty one and will be added to the regular rotation! 😋😋
Zeinab on 2019-09-02 (5 stars): YAAAAAAAHHHHHMMMMMMMMMMMM 😍😍😍😍
JoAnn on 2019-02-26 (5 stars): I had left over cooked risotto but followed the recipe accordingly. Because I make risotto often I was able to make necessary adjustments. Absolutely delicious! And yes, the more butter the better! BTW... I used baby spinach. Kale is a staple in my fridge but the spinach worked great!
Don Bischoff on 2017-09-09 (5 stars): Never before this recipe had I successfully made risotto. Many attempts many disappointments. However, the instructions for this were so precise that the preparation was a breeze and the outcome was fabulous. The rice was creamy and perfectly al dente. The only change I made was to sub peas for the kale. Unfortunately the chorizo I used was not the best and added little flavor. That I corrected by adding some siracha, a couple tablespoons of pureed chipotle in adobo sauce and some ground cumin seeds.. The final outcome is that as a result of your instructions I have made risotto several times in the more Italian style using tons of Parmigiano Reggiano and various additions based on whatever we had on hand and every time it was a success. Thanks for being such a good teacher.
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