meditarranean vegetable and chorizo risotto, with ricotta and parmesan

Risotto is a firm favourite in the greedy household. It’s the dish I won Mr Greedy over with, as it’s not something he’d eaten much of before but I’m something of an expert having made it regularly at university.

This is one of our favourite versions – packed with lots of tasty veg, cream cheese and spicy chorizo. It’s quick and easy to make, and makes a nice to change to pasta.


350g arborio or carnaroli risotto rice

30g butter

1tsp olive oil

1 x onion, diced

2 x garlic cloves, finely chopped

250g chorizo, sliced

1 tbsp tomato puree

150ml dry white wine

1l hot chicken stock

300g cherry tomatoes, halved

1/2 orange or yellow pepper, chopped

1 x small courgette, chopped

1 tsp dried rosemary

1 tsp dried thyme

a few splashes of tabasco (optional)

1 tbsp ricotta

4 tbsp freshly grated parmesan, plus extra to garnish

salt and pepper

serves 4


  1. heat the butter and oil in a large pan over a medium heat. the oil helps to prevent the butter from burning. once the butter has melted, add in the onion and garlic and cook until softened.
  2. add the risotto rice to the pan and stir well, ensuring that every grain of rice is coated in the mixture. the grains should become translucent in colour. add the chorizo and tomato puree to the pan and stir again.
  3. pour in the white wine – the pan should sizzle and the rice should quickly soak in the liquid. stir well to stop the mixture sticking to the pan.
  4. begin to introduce the stock, 1 x ladleful at a time and stirring continuously for approx 15 minutes. by now, the rice should be softening but still slightly chalky, however do judge it on taste – if it’s at this stage any earlier than don’t cook further, and if it’s not at this stage yet then give it a couple of extra minutes. add in the tomatoes, pepper, courgette, rosemary and thyme, and if you’re using tabasco then add a couple of splashes in now. continue to add stock and stir.
  5. after approx 5 mins, your rice and vegetables should be well cooked. remove from the heat and stir in the ricotto and parmesan until it’s melted. serve topped with extra grated parmesan cheese





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