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Chorizo and pepper risotto

Name: Chorizo and pepper risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 persons
Cuisine: World
Ingredients: 300 gram risotto rice; 1 red onion; 3/4th chorizo; 1 yellow pepper (or any other color); 100 ml red wine; olive oil; large handful pitted black olives; 2 tablespoons tomato paste; about 800 ml vegetable stock; pepper and salt to taste

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This chorizo and pepper risotto is gluten free, and also lactose free! An easy and delicious one pan meal with lots of flavors and even red wine.

Nutrition balance score

Great

8.2/10

Glycemic Index

Glycemic Load

51.37 (Low)

12.16 (Medium)

Nutrition per serving

Kcal

219.35 kcal

Carbohydrates
Of which sugars

23.68 g
5.73 g

Total fat
Of which saturated fats

8.10 g
3.66 g

Proteins

7.92 g

Fiber

3.33 g

Sodium

1860.82 mg

View all nutrients

Recipe chorizo and pepper risotto

Recipe chorizo and pepper risotto allergens

This recipe contains the following allergens. Click on the allergen to search for alternative recipes.

Sulfites

Celery

Made by Véronique

Published at 2017-06-26, this recipe is for 4 persons and takes 45 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-10-04

Let's get started

Preparation time

10 minutes

Time cooking

35 minutes

Total time

45 minutes

Preparation - 10 minutes

Peel and finely chop the red onion. If needed, remove the chorizo skin and chop into pieces, any shape you like. Rinse the yellow pepper, remove the seeds and chop into quite large pieces.

Slice the pitted black olives in halves.

Finishing the chorizo and pepper risotto - 35 minutes

Heat olive oil in the large skillet and sauté the red onion for a few minutes. Add the chorizo and after another few minutes also add the pepper. After again a few minutes, add the risotto rice and cook until the rice is glossy.

Add the tomato paste and shortly cook it. Pour in the red wine, as soon as it has evaporated start adding the vegetable stock. Keep on adding the next spoonful of stock when the previous spoonful has evaporated.

Don't over stir, otherwise the risotto will become mushy. The rice will be done after about 20 minutes. If not, you can add some more vegetable stock until the rice is cooked enough.

Stir in the halved black olives and season with pepper and salt. Garnish with parsley if you like and enjoy!

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Nutritional values

Per 1 serving / piece:

Pay attention! These indicated nutritional values are based on standard tables and are therefore an estimated total. No rights can be derived from the data in the nutritional value table.

General

Kcal

219.35 kcal

Carbohydrates
Of which sugars

23.68 g
5.73 g

Total fat
Of which saturated fats

8.10 g
3.66 g

Proteins

7.92 g

Fiber

3.33 g

Sodium

1860.82 mg

Show vitamines & minerals

Minerals

Iron

2.28 mg

Calcium

56.50 mg

Magnesium

26.21 mg

Potassium

26.21 mg

Phosphorus

70.79 mg

Copper

0.21 mg

Zinc

0.95 mg

Iodine

0.52 µg

Selenium

3.77 µg

Vitamins

Vitamine C

62.87 mg

Vitamine D

0.00 mg

Vitamine A

37.56 mg

Vitamine B1

0.11 mg

Vitamine B2

0.13 mg

Vitamine B6

0.28 mg

Vitamine B12

0.38 µg

Folic acid

32.55 µg

Vitamine E

0.83 mg

Vitamine K

3.61 µg

Vitamine K1

0.00 µg

Handy! Scroll this table horizontally to see all nutritional values per ingredient

Amount		Ingredient	Allergens	Kcal	Carbs	Carbs of which sugars	Fat	Fat of which saturated	Protein	Fibers	Sodium	Iron	Calcium	Magnesium	Potassium	Phosphorus	Copper	Zinc	Iodine	Selenium	Vitamin C	Vitamin D	Vitamin A	Vitamin B1	Vitamin B2	Vitamin B6	Vitamin B12	Vitamin B11	Vitamin E	Vitamin K	Vitamin K1
75	gram	risotto rice		90.00	16.50 g	0.75 g	1.50 g	0.75 g	2.25 g	0.75 g	375.00 mg	0.75 mg	15.00 mg	7.50 mg	75.00 mg	37.50 mg	0.08 mg	0.38 mg	-	3.75 µg	-	-	37.50 mg	0.08 mg	0.08 mg	0.15 mg	0.38 µg	7.50 µg	0.75 mg	0.75 µg	-
0.25		red onion		11.25	1.91 g	1.91 g	0.06 g	0.03 g	0.38 g	0.78 g	2.81 mg	0.16 mg	9.38 mg	3.13 mg	54.69 mg	13.13 mg	0.03 mg	0.25 mg	-	-	2.03 mg	-	-	0.01 mg	0.01 mg	0.04 mg	-	3.13 µg	-	-	-
0.19		chorizo		50.63	0.08 g	-	4.22 g	2.04 g	3.23 g	-	196.88 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.25		yellow pepper		9.75	1.69 g	1.31 g	-	-	0.38 g	0.75 g	3.75 mg	0.15 mg	7.50 mg	3.75 mg	131.25 mg	1.88 mg	0.01 mg	0.09 mg	-	-	56.25 mg	-	0.03 mg	0.01 mg	0.02 mg	0.06 mg	-	18.75 µg	-	-	-
25	ml	red wine	sulfites	21.50	0.75 g	0.75 g	-	-	0.05 g	-	0.75 mg	0.23 mg	2.50 mg	2.50 mg	25.00 mg	2.50 mg	0.03 mg	0.05 mg	-	-	0.25 mg	-	-	-	0.01 mg	0.01 mg	-	-	-	-	-
		olive oil		2.03	-	-	0.23 g	0.03 g	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.25	large handful	pitted black olives		10.20	0.02 g	-	1.04 g	0.19 g	0.11 g	0.32 g	157.50 mg	0.11 mg	7.13 mg	1.50 mg	3.38 mg	1.28 mg	0.02 mg	0.02 mg	-	-	-	-	-	-	0.01 mg	-	-	-	-	-	-
0.5	tablespoon	tomato paste		7.60	1.40 g	1.00 g	-	-	0.35 g	0.29 g	45.00 mg	0.40 mg	3.00 mg	5.50 mg	85.00 mg	7.00 mg	0.05 mg	0.15 mg	-	-	3.00 mg	-	0.02 mg	0.01 mg	0.01 mg	0.02 mg	-	3.00 µg	-	-	-
200	ml	vegetable stock	celery	12.00	0.20 g	-	1.00 g	0.60 g	1.00 g	-	740.00 mg	0.40 mg	8.00 mg	1.00 mg	8.00 mg	6.00 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
		pepper and salt		4.39	1.13 g	0.01 g	0.06 g	0.02 g	0.18 g	0.44 g	339.13 mg	0.09 mg	4.00 mg	1.33 mg	11.09 mg	1.51 mg	0.01 mg	0.01 mg	0.52 µg	0.02 µg	1.34 mg	-	-	-	-	0.01 mg	-	0.18 µg	0.08 mg	2.86 µg	-
				219.35	23.68 g	5.73 g	8.10 g	3.66 g	7.92 g	3.33 g	1860.82 mg	2.28 mg	56.50 mg	26.21 mg	393.40 mg	70.79 mg	0.21 mg	0.95 mg	0.52 µg	3.77 µg	62.87 mg	-	37.56 mg	0.11 mg	0.13 mg	0.28 mg	0.38 µg	32.55 µg	0.83 mg	3.61 µg	-