'Nduja Risotto with Chorizo and Cherry Tomatoes

This silky 'Nduja Risotto with Chorizo and Cherry Tomatoes is one of my favourite comfort dishes. It's spicy, tangy, and delicious. Using cottage cheese to make it extra creamy, it's a dish that is guaranteed to impress your friends and family.

Risotto is such a nostalgic dish for me. My Mum used to cook it for our family with chicken and spinach, 'nduja wasn't even on the scene back then! So, if you want something comforting and really delicious, I hope you enjoy this 'nduja risotto with chorizo and cherry tomatoes.

WHY YOU'LL LOVE THIS RECIPE

• COMFORT FOOD - to me, risotto is the epitome of comfort. It's silky, smooth, and perfect eaten out of a large bowl with a spoon. It's the ultimate weeknight or weekend dinner for when it's a bit chilly outside and you want something to warm you up! Another great comfort dish that is also great for summer is my prawn chorizo chickpea pie!
• MEAL PREP - risotto is one of the best dishes to make in bulk. Simply double or triple this recipe and then place all the leftovers in an airtight container, and eat it throughout the week!
• FLAVOURFUL - the wonderful balance of sweet, spice, and tanginess is gorgeous. The 'nduja and chorizo bring spice, the tomatoes bring sweetness and tang, and the cottage cheese and parmesan bring creaminess. It's SO good.

If you fancy more rice dishes for dinner, why not check out my One-Pot Biryani, Korean Rice Balls (Jumeokbap), or my Spicy Tuna Crispy Rice.

INGREDIENTS FOR 'NDUJA RISOTTO

• Onion - you could either use white onion, red onion, or shallots for this recipe. I've used red onion as I personally love the colour and taste, but feel free to use whatever you have in your fridge!
• Garlic - I've used 2 garlic cloves here and chopped them very finely. Feel free to add more garlic if you're a die-hard garlic fan. Also, you can use a garlic mincer too if you'd like finer pieces of garlic.
• Chorizo - cooked Spanish chorizo sausage is the exact type of sausage you need for this recipe. Remember to peel off the outside of the sausage and then slice it into little cubes or quarters.
• Cherry tomatoes - any small tomatoes will work for this recipe! You could also use tinned if you like.
• Risotto rice - there are many types of rice used in risotto, but one of the most popular is arborio rice. Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the region of Piedmont in Italy ( you learn something new everyday!). Grab yourself some of that and you're ready to go!
• 'Nduja - now you can't have 'nduja risotto without 'nduja! 'Nduja is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It's kind of like a pâté but bright red and thicker. It adds an incredible flavour and is essential for this dish. You'll be able to find it in your international store, large supermarket, or online!
• Chicken stock - I've used one chicken stock cube (around 10g) for this recipe, it just adds some extra umami and saltiness to the dish.
• Paprika - this isn't essential, but I think adding sweet smoked paprika adds a wonderful flavour.
• Salt - depending on how salty you like food, you might not have to add this in! So just taste as you go along as see if the dish needs more salt.
• Pepper - ground black pepper is an essential to most risottos I would argue.
• Parmesan - grated parmigiano reggiano is a must when making risotto. The saltiness and tanginess it adds is fabulous.
• Cottage cheese - extremely un-traditional, but I found that it adds a lovely creaminess to the risotto.

SUBSTITUTIONS

• Onion - you can use red onions, white onions, or shallots for this recipe. If you don't want to use onions at all, you could use leeks.
• Garlic - I always love using fresh garlic, but you could also use garlic granules or olive oil. If you don't want to use garlic, then feel free to leave it out.
• Chorizo - Spanish sausage is gorgeous, but if you're not a fan or you can't find it in your supermarket, get any uncooked spicy sausage and use that. When you're frying your sausage with the other ingredients, break it up with a wooden spoon so that they're bite-sized (or smaller) pieces.
• Risotto rice - any short grain rice will work. If you only have long-grain rice, then my suggestion would be to cook the long grain rice in a separate pot with chicken stock. Once it's cooked, then add it into the rest of your ingredients.
• 'Nduja - this might be the most elusive ingredient in this recipe. So, if you can't find any 'nduja, I'd suggest doubling up on the chorizo and adding another teaspoon of paprika.
• Chicken stock - you could also use veg or beef stock.
• Paprika - chilli powder would work too with this recipe.
• Parmesan - you could use pecorino cheese.
• Cottage cheese - if you don't like cottage cheese, mozzarella grated would be a great alternative. It would make your risotto gooey and delicious!

VARIATIONS

• VEGGIE - if you'd like to make this dish vegetarian, I have a few suggestions for you! Firstly, replace the chorizo with some aubergine (simply cube it). Secondly, you'll have to replace the 'nduja with some vegan 'nduja (Belazu do a great one!). Lastly, swap out your chicken stock with veggie stock! And replace your parmesan with veggie parmesan!
• VEGAN - to make this dish plant-based, once again, remove the chorizo and add in some aubergine (cubed) and optionally some crumbled tofu too. Replace the 'nduja with vegan substitute. Use vegetable stock instead of chicken stock. Next, use vegan parmesan! I personally would just remove the cottage cheese, or you could use a vegan mozzarella substitute too!
• DAIRY FREE - this version is simple, just remove the cheese! Replace them with dairy-free alternatives. VioLife and Nurishh both have good products.

HOW TO MAKE 'NDUJA RISOTTO WITH CHORIZO AND CHERRY TOMATOES: STEP BY STEP

STEP 1 - Fry your garlic, onions, and chorizo.

• Place a non-stick frying pan on medium heat and add in a drizzle of olive oil.
• Add in your chopped garlic, onions, and chorizo. Fry and stir for 5 minutes until the onion begins to caramelise and turn a golden red colour.

STEP 2 - add in your arborio rice.

• Pour in your arborio rice and fry for a few minutes, stirring frequently.
• Add in your 'nduja, stock cube, and cherry tomatoes.

• Next, pour in a quarter of your water. Stir and let the risotto simmer away.
• Once your risotto has soaked up the water, add more water and repeat until your risotto is cooked but still al dente.
• Sprinkle in your paprika, pepper, and salt if needed! Season to taste!

STEP 3 - add your cheese.

• Once your risotto is looking silky and gorgeous, add in your parmesan and cottage cheese. Stir until well combined and then serve up with more parmesan and enjoy!

'NDUJA RISOTTO LEFTOVERS

One of the best things about risotto is that it's perfect for leftovers and for lunch the next day.

So, if you've got 'Nduja Risotto leftovers, then simply place it in airtight containers and leave in the fridge for up to 4 days. When you want to reheat your meal, simply place in the microwave for a few minutes on high heat and enjoy!

RECIPE FAQS

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