Chorizo and Tomato Risotto

 Megan Kate Ras, Mommalikeme   2020-02-13  Comments General, Meat, Rice & Pastas
Chorizo And Tomato Risotto

This no-fuss risotto is an absolute winner. You don't need to stand over it stirring constantly, you simply add the ingredients and it will be ready in less than 10 minutes from start to finish.


Prep Time:
5 mins
Cook Time:
5 mins   


2 tbsp tomato paste

4 cups hot chicken stock

1/2 cup white wine/hot water (to deglaze pan)

1 chorizo sausage (sliced)

1 red onion (diced)

1 clove of garlic (crushed)

1 cup parmesan (grated)

2 tbsp butter

1 tsp olive oil

2 cups Arborio rice

1 large handful Italian Flatleaf parsley (chopped)

5 birdseye chili (sliced)


Press Saute and brown the sausage, onion and garlic for a few minutes in olive oil. Once brown, remove and set aside.



Melt the butter and toast the rice for 2 mins until well coated, deglazing the pan with your wine/water. Press Cancel to turn off Saute mode.


Add the hot chicken stock and tomato paste, stir, and then add in the browned sausage, onion and garlic. Secure the lid, move the pressure release valve to Sealing. Set the pot to Pressure Cook for 5 minutes on high pressure. Once finished, do a Quick Pressure Release.


Remove the inner pot to stop the risotoot overcooking and sprinkle in the parmesan, parsley and then test for seasoning.


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