Chorizo & Kale Risotto
Prep
10m
Cook
25m
Total
35m
This Chorizo & Kale Risotto is a flavorful and hearty dish that combines the smoky and spicy flavors of chorizo with the earthy taste of kale. The creamy texture of the risotto makes it a satisfying meal, perfect for a cozy night in.
Ingredients
4 servingsStock
Risotto
To Finish
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 743kcal 37%
-
Fat 33g 50%
-
Saturated Fat 13g 65%
-
Carbohydrates 77g 25%
-
Fiber 6g 24%
-
Sugar 8g 16%
-
Protein 27g 54%
-
Cholesterol 78mg 26%
-
Sodium 1,038mg 43%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Tomato passata is pureed tomatoes and comes in bottles. You can purchase it in the pasta aisle in Australian supermarkets. You could also puree canned tomato OR substitute with 1 tbsp tomato paste + 1 x 400g/14oz can crushed tomato + 1/2 cup water.
2. Arborio is a type of rice that is used specifically for risotto.
3. Kale bunches differ drastically in size, so I measure it roughly by cups! To prepare kale leaves, remove the leaves from the tough thick stalk running through the middle of each kale leaf. Then tear into bite size pieces. I used about 3 large kale leaves to get 5 packed cups.
4. Having the stock warm makes the risotto cook more evenly and creamy, as risotto should be! Adding cold stock into the risotto brings the temperature down and your risotto won't be as creamy, also the outside of the rice can overcook and become mushy before the inside is cooked.
5. You may not need all the liquid. If you need more, use hot tap water.
6. Risotto does not keep well! It absorbs all the liquid and becomes firm. Use leftovers for Arancini Balls (also here are a baked version)- heavenly! Or add egg and cheese and make FRITTERS!
7. Use the raw chorizo that needs to be cooked before eating, not the cured chorizo that is like salami that can be eaten without cooking.
2. Arborio is a type of rice that is used specifically for risotto.
3. Kale bunches differ drastically in size, so I measure it roughly by cups! To prepare kale leaves, remove the leaves from the tough thick stalk running through the middle of each kale leaf. Then tear into bite size pieces. I used about 3 large kale leaves to get 5 packed cups.
4. Having the stock warm makes the risotto cook more evenly and creamy, as risotto should be! Adding cold stock into the risotto brings the temperature down and your risotto won't be as creamy, also the outside of the rice can overcook and become mushy before the inside is cooked.
5. You may not need all the liquid. If you need more, use hot tap water.
6. Risotto does not keep well! It absorbs all the liquid and becomes firm. Use leftovers for Arancini Balls (also here are a baked version)- heavenly! Or add egg and cheese and make FRITTERS!
7. Use the raw chorizo that needs to be cooked before eating, not the cured chorizo that is like salami that can be eaten without cooking.
Comments
Sign in to leave a comment.