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Chorizo Risotto

Public
Course: Main course
Preparation time: 5 minutes
Cooking time: 20 minutes
Energy: 842 kcal / serving

Instructions

  • 1.   Bring 1.5 liters of water to a boil, then add the 2 bouillon cubes.
  • 2.   Slice the shallots and cut the chorizo according to your preference (in 2 or 4 pieces).
  • 3.   In a large pot, heat the oil, sauté the shallots for 2 minutes, then add the uncooked rice. Let it heat until the grains become translucent.
  • 4.   Gradually add the bouillon until it reaches the level of the rice. Cover, and add more bouillon when the liquid level is too low.
  • 5.   Taste the rice occasionally and continue until all the bouillon is used.
  • 6.   Add the cream, salt, pepper, paprika, chorizo, and parmesan. Let it cook for another 5 minutes.
  • 7.   Serve hot.

Ingredients for servings

  • 4 glass of rice
  • 2 chicken bouillon cubes
  • 1 grated parmesan
  • 10 slice of chorizo
  • 3 olive oil
  • 1 sweet paprika
  • 3 tablespoon of thick sour cream
  • 3 shallots

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    842 kcal
    42 %
  • Fat
    26,43 g
    38 %
  • of which saturated
    11,01 g
    55 %
  • Carbohydrates
    125,94 g
    48 %
  • of which sugar
    2,55 g
    3 %
  • Protein
    22,58 g
    45 %
  • Fibers
    2,01 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.