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Chorizo and Sweet Pepper Risotto

Quiche 'n' Tell
Sweet peppers and spicy chorizo in a bold risotto
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 4


  • 200 g chorizo diced
  • 300 g sweet red and yellow peppers de-seeded and diced or roughly sliced
  • 2 cups Arborio rice
  • 1 medium onion chopped
  • 3-4 cloves of garlic chopped
  • 2 stalks of fresh rosemary or 11/2 tsps if using dried
  • 2 tbsps olive oil +1 tbsp for grilling peppers
  • 21/2 tsps paprika
  • 1 cup white wine
  • 1 l chicken stock
  • Small knob of butter
  • Salt
  • 1/2 cup parmesan cheese grated


  • Drizzle sliced peppers with olive oil and roast in the oven at 180 degrees C for 20-30 minutes till slightly browned. Remove the skin, chop roughly and set aside.
  • Heat olive oil in a pan and throw in chorizo, onion and garlic and sauté on medium heat for 3-4 minutes to allow the sausage to render its spicy, red oils. Add the rosemary, paprika and the rice and sauté for a further 3 minutes.
  • Pour in the wine and allow to bubble so that the alcohol evaporates. Now season with salt, pour enough chicken stock to just cover the rice and cook on low to medium heat, adding little stock as needed to cover the rice till the rice is cooked to a creamy consistency. Stir the rice with every addition of stock.
  • When the rice is almost done, mix in the peppers so that they integrate with the dish.
  • Check seasoning, add the butter and switch off the heat. Let the risotto sit for a couple of minutes and serve.