'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.
Servings: 2 people
Ingredients
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 150g chorizo, chopped into cubes
- 150g arborio rice
- 1 tablespoon 'nduja
- 200g cherry tomatoes
- 1 chicken stock cube (10mg)
- 1 teaspoon sweet smoked paprika
- 1 pinch sea salt flakes
- 2 tablespoon parmesan, grated
- 2 tablespoon cottage cheese
Instructions
- 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 soften and turn a golden red colour.
- Pour in your arborio rice and fry for a few minutes, stirring frequently.
- Add in your 'nduja, stock cube, and cherry tomatoes.
- Then add hot water to your rice in 100ml increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy, it should take around 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low.
- Once your risotto is cooked, sprinkle in your paprika, pepper, and salt if needed! Season to taste!
- Lastly, add in your parmesan and cottage cheese. Stir until well combined and then serve up with more parmesan and enjoy!