Baked Chorizo Risotto

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This was the recipe that introduced me to Chorizo and in some ways was the beginning of me trying flavours and recipes that I would have been to scared to try previously. I have been making this for quite a while now and though I have made some adjustments over the years it is still one of my favourite mid week meals. It also has the advantage of being a baked risotto so you don't need to stand there and constantly watch the pot. You can put it in the oven and wait for the magic to happen. 

So here goes. This recipe is incredibly easy and the prep time take longer than the actual cooking time. Preheat your oven to 180 degrees Celsius. Firstly dice the chorizo into cubes just under a centimeter and then finely dice the onion. In a large cast iron pot (with a lid for later) pour the oil. Heat over a medium to low heat for a minutes until the base of the pot is heated through. Add the chorizo and onion to the pan and cook until the chorizo starts to brown. Don't over cook the onion or it will wreck the dish, you want it to cook though and remain translucent. If it starts to brown before the chorizo reduce the heat.

It the pot the rice and cook for a couple of minutes. Make sure that you stir the ingredients together thoroughly. Now add the warm stock to the pot, place the lid on and put into the oven. Cook for 15 minutes then stir. If you need to add a little bit more liquid do so now. All rice is different so whilst most of the time you shouldn't need to, it is always best to check the liquid at this stage just in case. Cook for a further 5-10 minutes until the rice is cooked and the liquid absorbed.

Remove from the oven and stir in 2 handfuls of freshly grated Parmesan cheese. (I can not stress enough that the Parmesan cheese needs to be freshly grated!) Serve topped with some more freshly grated Parmesan cheese.


Once you try this dish you will understand why I fell in love with is and how it encouraged my to be more adventurous. It is amazing that so few ingredients can make such a flavourful dish.

Until next time, Happy cooking, Kate.

***Ingredients

  • 2-3 chorizo
  • 1 brown onion
  • 1 tablespoon olive oil
  • 2 1/2 cups arborio rice 
  • 1 litre chicken stock
  • 125 grams Parmesan cheese

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