Sunday, May 23, 2010

Chorizo, Mushroom and Spinach Risotto

Sometimes I make up a new recipe that works! And then a month down the track I can't remember what it was or what went in it. Well this is an attempt to note down one of the good ones. Sorry there is no picture as it was a couple of nights ago that I made this and it's all eaten up.

2 cloves of garlic, chopped
1 onion, diced
1 stick of celery, chopped
4 chorizo sausages, chopped
quite a few mushrooms, chopped
a few handfuls of baby spinach leaves
just under 2 cups of rice
1 cup white wine
some butter
4 - 5 cups of chicken stock
about a cup of parmesan cheese, grated

Fry the chorizo until brown and crispish, remove from pan.
Heat up stock in separate saucepan
In the same pan as you cooked the chorizo, fry the garlic, onion and
celery in a bit of butter until soft.
Add mushrooms and fry until soft.
Add rice, mix in until translucent.
Add wine and cook off.
Gradually add stock a ladle at a time, stirring regularly, and waiting for
mixture to absorb liquid before adding next ladle.
Add in a few bits of chorizo during this process to let flavour mix through.
When rice is cooked, stir in rest of chorizo, spinach, parmesan cheese and a knob of butter.



  1. Yum! I might make this tonight (but without the sausage cos I'm a bit of a vego!)

  2. Yes would be yummy without the chorizo - I stuck it in for my carnivorous husband!

  3. Oh YUM. That is JUST the sort of thing I like. How delicious. I think I will make this too. You are full of good ideas!

  4. Yum! I shall copy this recipe down and try it this week. My OH loves chorizo. Thank you very much for sharing. :)

  5. ok we must be channeling because I also made mushroom chorizo and spinach risotto on Sunday. Mine was so lovely I snuck the little bit that was left over to work today for lunch mmm delish!
    I did mine in our slow cooker takes about 2 hours and is creamy and the rice is soft and springy.