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Risotto with Cherry Tomato, Chorizo and Tabasco Sauce

Risotto with Cherry Tomato, Chorizo and Tabasco Sauce

Brought to you by: Tabasco
    4 serving

Prep time:

Cook time:

Serves: 4

The 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!
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Ingredients

  • 250g cherry tomatoes
  • 1 tbsp Tabasco Original Pepper Sauce
  • 110g sun-blushed tomatoes , halved if large
  • 175g chorizo sausage , thickly sliced
  • 1 large onion , finely sliced
  • 2 garlic cloves , chopped
  • 225g risotto rice
  • 750ml hot vegetable stock
  • 2 tbsp fresh chopped basil

Method

Step 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.

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