Risotto with Cherry Tomato, Chorizo and Tabasco Sauce
By TabascoThe spicy taste of thickly-sliced chorizo sausage is a fabulous base for this risotto. The final addition of Tabasco marianted tomatoes gives the creamy rice a lovely fresh flavour, followed by a gentle kick!Time and servings
Ingredients
9 total- 110 g of sun-blushed tomatoes, halved if large
- 750 ml of hot vegetable stock
- 250 g of cherry tomatoes
- 1 tbsp of tabasco original pepper sauce
- 175 g of chorizo sausage, thickly sliced
- 1 large onion, finely sliced
- 2 garlic cloves, chopped
- 225 g of risotto rice
- 2 tbsp of fresh chopped basil
Method
6 stepsStep 1
Toss the tomatoes and Tabasco sauce together in a bowl, season lightly and leave to marinate briefly.
Step 2
Heat a saucepan, add the chorizo and fry over a medium heat for 2-3 minutes. Add the onion gently fry for a further 8-10 minutes. Stir in the garlic and the rice and fry for another minute or so.
Step 3
Pour the stock over the contents of the rice mixture, season, cover and cook over a very low heat for 15 minutes, stirring occasionally.
Step 4
When 3/4 of the stock has been absorbed, remove the lid then stir continuously for a further 10-12 minutes, or until the rice is just cooked.
Step 5
Add the marinated tomatoes and basil to the risotto and season. Stir over a low heat for a couple of minutes, to allow the flavours to blend together.
Step 6
To serve, pile the risotto into individual bowls and garnish with a sprig of basil.