My Creamy Spanish Risotto

Hubby and I both love Chorizo and if we can find a recipe that uses it, we will eat it. Tonight for dinner, I decided to add this Spanish smoked sausage to a risotto. What a great decision that was. When the chorizo was sautéed at the beginning, all of the spices and yummy goodness bled out onto the oil, flavouring the rest of the ingredients. For a lighter touch, instead of adding cream or butter at the end, I opted to add evaporated milk. This gave it a creamy and silky texture without the heaviness that cream gives.

Hubby liked it so much that I got a kiss after he finished his meal! I only get those when I've cooked something he REALLY REALLY likes :)

• 2 chorizo sausages, diced


• 1 medium onion, chopped


• 2 cloves of garlic, smashed


• 5 mushrooms, sliced


• 1 cup aborio rice


• 350ml chicken stock,heated


• 50ml evaporated milk


• 1/4 cup grated parmesan cheese


• olive oil

1. Cook the chorizo until brown and fragrant in pot with hot oil.


2. Add the onions and garlic. Sauté till the onions are transparent.


3. Add the mushrooms and cook for a minute.


4. Add the aborio rice and cook for a couple of minutes, stirring to coat the rice in the oil.


5. Add the stock one ladle at a time. Stirring in between each addition. Add the next ladle when the stock has dissolved.


6. Cook until the rice is el dente.


7. Add the milk and parmesan cheese and simmer for another 2 minutes.


8. Can be served with crusty bread and a nice glass of wine.

My Creamy Spanish Risotto @ Group Recipes


Bon Appetite
Cherrie