Chorizo and tomato risotto

Chorizo and tomato risotto

Total: 30 Min. | Active: 30 Min.
Nutritional value / person: 613 kcal
, Fat: 27 g
, Carbohydrate: 70 g
, Protein: 22 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

½ tbsp olive oil
1 onion, finely chopped
100 g chorizo, diced
150 g risotto rice
2 tomatoes (approx. 300 g), diced
4 dl vegetable bouillon, hot
75 g cream cheese with garlic and herbs
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How it's done

Heat the oil in a pan. Briefly sauté the onion and chorizo. Add the rice and sauté until translucent, stirring constantly. Add the tomatoes, gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the cream cheese into the risotto.

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