Chorizo & Kale Risotto

Name: Chorizo & Kale Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 3 cups chicken broth/stock (, salt reduced); 2 tbsp tomato paste; 2 cups tomato passata ((Note 1)); 1/2 tbsp olive oil; 350 g (12oz) chorizo (, some sliced and the remainder finely chopped (Note 7)); 1 onion (, finely chopped (brown, white or yellow)); 2 g arlic cloves (, minced); 1 1/2 cups arborio rice ((risotto rice), uncooked (Note 2)); 1/2 cup white wine ((sub with chicken broth or water)); 5 cups kale leaves (, removed from stalk, torn into bite size pieces (packed) (Note 3)); 2 - 4 + tbsp butter; Freshly grated parmesan cheese ((optional))

Risotto in a rich Chorizo flavoured tomato broth! I used kale to add greens and a pop of colour, but you can substitute with spinach, or even leave it out!

⏱️ 35 min 🔪 Prep: 10 min 🔥 Cook: 25 min 📊 Medium ⭐ 5.0 (14) 👁️ 1 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

4 servings

3 cups chicken broth/stock (, salt reduced)
2 tbsp tomato paste
2 cups tomato passata ((Note 1))
1/2 tbsp olive oil
350 g (12oz) chorizo (, some sliced and the remainder finely chopped (Note 7))
1 onion (, finely chopped (brown, white or yellow))
2 g arlic cloves (, minced)
1 1/2 cups arborio rice ((risotto rice), uncooked (Note 2))
1/2 cup white wine ((sub with chicken broth or water))
5 cups kale leaves (, removed from stalk, torn into bite size pieces (packed) (Note 3))
2 - 4 + tbsp butter
Freshly grated parmesan cheese ((optional))

Steps

Whisk together Stock ingredients in a small saucepan over medium low heat. Once heated, turn down to low and keep warm. (Note 4)
Heat oil in a pot or large skillet over high heat. Add chorizo and cook until golden brown. Remove into a bowl and set aside.
There should be some red oil in the skillet from the chorizo. If not, add a bit of oil.
Turn heat down to medium. Cook onion and garlic for 5 minutes until translucent.
Add rice and stir to coat grains in oil until translucent.
Add wine, turn up the heat to medium high and simmer, stirring, until most of the wine has evaporated.
Turn heat down to medium low and add 1 cup of stock. Stir leisurely until mostly absorbed into the rice, then add another cup of stock. Continue 1 cup at a time until the risotto is just cooked - squeeze a grain, it should still be firm but cooked through - about 15 minutes. Make the risotto as saucy (or not) as you want - liquid will absorb in the next step so lean towards saucier than what you want.
When the risotto is done (Note 5), remove it from the stove.
Add butter (the more the better!) and stir energetically - this will activate the starch and make it creamy. Stir chorizo in then partially stir kale through the risotto. Plonk the lid on and let it rest for 3 minutes (kale will wilt in this step).
Adjust salt and pepper to taste. Serve immediately! (Note 6)

Nutrition Facts (per serving)

Macronutrients

Calories66833% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 2.760

Per Serving Rp 690/serving

🏠 Save ~Rp 5.520 compared to buying!

📋 Price Breakdown (17% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
chicken broth/stock	3 cups	-	-
tomato paste	2 tbsp	Rp 12.000/kg	Rp 360
tomato passata	2 cups	Rp 12.000/kg	Rp 2.400
olive oil	0.5 tbsp	-	-
	350 g	-	-
onion	1	-	-
arlic cloves	2 g	-	-
arborio rice	0.5 cups	-	-
white wine	0.5 cup	-	-
kale leaves	5 cups	-	-
- 4 + tbsp butter	2	-	-
Freshly grated parmesan cheese	-	-	-