Risotto with Cherry Tomato, Chorizo and Tabasco Sauce
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!
Instructions
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1
Toss the tomatoes and Tabasco sauce together in a bowl, season lightly and leave to marinate briefly.
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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.
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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.
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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.
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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.
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6
To serve, pile the risotto into individual bowls and garnish with a sprig of basil.
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
Serves 4
Total time required 55 mins
- Preparation time: 10 mins
- Cooking time: 45 mins
Recipe kindly provided by Tabasco.