Savory Chorizo & Roasted Red Pepper Risotto
Creamy, rich, and packed with smoky flavor, this Savory Chorizo & Roasted Red Pepper Risotto is the ultimate cozy dinner. Ground chicken chorizo, roasted red peppers, earthy mushrooms, parmesan, and tender arborio rice come together in one comforting bowl that feels restaurant-worthy while still being simple enough for a weeknight meal.
Prep time
10 min
Cook time
30 min
Serves
Ingredients
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Ingredients
- 1 cuparborio rice
- approx. 350gground chicken chorizo
- 1 tbspolive oil
- 1 smallonion, finely diced
- 2 clovesgarlic, minced
- 1 cupmushrooms, sliced
- 1roasted red pepper from a jar, chopped
- 4 cupschicken broth, warmed
- ½ cupdry white wine (optional)
- ½ cupfreshly grated parmesan cheese
- 2green onions, sliced
- to tastesalt and pepper
Ingredients
Ingredients
- 1 cuparborio rice
- approx. 350gground chicken chorizo
- 1 tbspolive oil
- 1 smallonion, finely diced
- 2 clovesgarlic, minced
- 1 cupmushrooms, sliced
- 1roasted red pepper from a jar, chopped
- 4 cupschicken broth, warmed
- ½ cupdry white wine (optional)
- ½ cupfreshly grated parmesan cheese
- 2green onions, sliced
- to tastesalt and pepper
Instructions
Cook the Chorizo
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the ground chicken chorizo and cook until browned, breaking it up with a spoon as it cooks. Remove from the pan and set aside.
Sauté the Vegetables
- 1
In the same pan, add the onion and mushrooms. Cook for 5–6 minutes until softened and lightly golden. Stir in the garlic and cook for another 30 seconds.
Toast the Rice
- 1
Add the arborio rice and stir for 1–2 minutes until lightly toasted.
Build the Risotto
- 1
Pour in the white wine, if using, and let it simmer until mostly absorbed.
- 2
Begin adding the warmed broth one ladle at a time, stirring gently and allowing each addition to absorb before adding more. Continue until the rice is creamy and tender with a slight bite, about 18–20 minutes.
Finish & Serve
- 1
Stir in the cooked chorizo, roasted red peppers, parmesan cheese, and half of the green onions. Season with salt and pepper to taste.
- 2
Let the risotto rest for 1 minute before serving.
- 3
Top with the remaining green onions and extra parmesan if desired.
Melissa's Notes
I source my ground chicken chorizo locally from Central Park Farm in Langley — it's beautifully seasoned and makes all the difference in this dish. If you can't find ground chicken chorizo, Italian sausage works wonderfully as a swap — just remove the casing before cooking and break it up the same way. Don't stir the risotto vigorously, but don't stir it too little either — gentle, consistent stirring is key to creating a creamy texture. Cook the risotto over medium heat for the best consistency. Keep your broth at a gentle simmer while slowly adding it to the risotto. Jarred roasted red peppers work beautifully in this recipe and make it weeknight-friendly. This pairs perfectly with green beans or a simple salad.
Nutrition Information
Per serving — based on 4 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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