Creamy Chorizo Risotto

Creamy Chorizo Risotto Creamy Chorizo Risotto
For perfect Risotto take your time and follow the clearly laid out instructions below.
4 people 15 minutes 15 minutes


  • 300 g Arborio Rice
  • 1 - Chicken Stock Cube
  • 150 g Chorizo Sausages diced – from the Deli counter
  • 0 glass Dry White Wine
  • 50 g Parmesan Cheese freshly grated (optional)
  • 75 g St Tola Goat’s Cheese
  • 25 g SuperValu Butter
  • 3 sprigs SuperValu Fresh Thyme
  • 4 cloves SuperValu Garlic very finely diced
  • 3 - SuperValu Shallots peeled and finely diced
  • 0 - SuperValu Whole Black Peppercorns


  1. Choose a wide saucepan with a thick base.
  2. On a low heat slowly melt the butter and add the chopped shallots, thyme, chorizo and garlic and cook very gently until completely softened.
  3. Add in the Arborio rice and mix well to ensure that it does not stick to the base of the pan.
  4. Allow the rice to become glazed and cook without any liquid for 3-4 minutes whilst continuing to stir continuously.
  5. Next add in the white wine and continue to stir the rice as the wine will evaporate quite quickly.
  6. Boil up the chicken stock and add some of this into the rice (the low heat being maintained at all times).
  7. Add the stock little by little, never adding the next ladle until the previous one has evaporated.
  8. It is vitally important not to rush this process but continue to add all of the liquid until the rice is plump and tender.
  9. Season this mixture and if you wish to obtain a nice creamy risotto you can add the goat’s cheese now.
  10. Continue simmering until it is piping hot.
  11. Serve immediately with the parmesan cheese garnish if desired.
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