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
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- silicone spatula
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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