Chorizo Kale Risotto

Make intensely flavorful Chorizo Kale Risotto with smoky chorizo, tender kale, and creamy rice, but what makes it truly unforgettable?

sausage greens rice dish

Craving a dish that's both comforting and bursting with flavor? Get ready to indulge in my Chorizo Kale Risotto, a creamy, dreamy experience that'll transform any night into a special occasion.

From its smoky chorizo base to its perfectly cooked arborio rice, every spoonful promises a taste of pure bliss.

Ingredients

ingredient preparation needs instructions

I know you're gonna love this recipe, but unfortunately, I cannot list the ingredients for the Chorizo Kale Risotto here because it is exclusive to my debut cookbook, Dinner!

But, what I *can* tell you is it's packed with flavor. Think smoky chorizo, hearty kale, and creamy risotto—yum! It's like a flavor explosion in your mouth. This variation of risotto uses ingredients such as arborio rice and parmesan to deliver a comforting Italian dish.

Now, I know what you're thinking: "Nagi, why do you tease me so?" Well, I've got a how-to video for every recipe. Inside, there's a QR code, so scanning it with your phone will take you straight to the recipe video like the one shown above!

And, hey, while you're at it – check out some of my other cookbook-exclusive recipes on the web page. Who knows, you might just find your new favorite dish!

Instructions

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Now, I know that you are just itching to get cooking, so let's move on to how to assemble this amazing dish—even though I can't give you the full instructions here. But don't worry, I can give you some insights into things that might help!

I always start by sautéing the chorizo until it's crispy and releases its flavorful oils—that's key. Then, I build the risotto base by toasting the Arborio rice. Making sure each grain is coated well! A great tip for risotto is to use Arborio rice for the best texture.

  • First, don't stop stirring.
  • Next, add the broth slowly.
  • Finally, stir until thick like lava.

Then, I add the kale and simmer until tender. We want perfect consistency!

Trust me; nothing beats perfecting how you cook this risotto—it's a winner! You're going to love it!

Variations

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Even if the traditional recipe is perfect as is, there are many ways you can remix this chorizo kale risotto to express your personal taste! I'm talking customization, baby!

Want to pump up the protein? Toss in some cooked chicken or shrimp—about 1 cup will do the trick. Alternatively, sauté some mushrooms with the kale for an earthier vibe, just about 8 ounces.

Spice it up using different types of chorizo! I have tried it with spicy and sweet.

And what about a cheesy twist? Stir in a quarter cup of grated Parmesan or Pecorino Romano at the end. Trust me; You won't regret it! Experiment until you find your perfect risotto match; I know, it's really fun!

Serving Suggestions

serving related recommendation advice

Experimenting with chorizo kale risotto presents opportunities for customization, and once you've nailed your perfect flavor profile, let's discuss serving it! I think it shines on its own, but a few additions can really elevate the meal.

Consider these ideas:

  1. A dollop of creamy mascarpone: It'll add richness!
  2. A sprinkle of smoked paprika: I always keep paprika on hand!
  3. A drizzle of good quality olive oil: It acts like a flavour boost!

I also like adding a side of crusty bread. It's perfect for scooping up every last bit of the risotto – you don't want to miss any of that flavour! If you're feeling fancy, I think a simple green salad could work! Trust me, it's that good. You can experiment with the additions I've mentioned to explore more. Have fun in the kitchen.

Short Recipe Version

Chorizo Kale Risotto

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 4

Ingredients:

1 tbsp olive oil

4 oz chorizo, diced

1 onion, chopped

1 cup Arborio rice

1/2 cup dry white wine

4 cups chicken broth, warmed

4 cups chopped kale

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pan over medium heat. Add chorizo and cook until browned.
  2. Add onion and cook until softened.
  3. Add Arborio rice and cook, stirring, for 1 minute.
  4. Pour in white wine and cook, stirring, until absorbed.
  5. Add 1 cup of warm chicken broth and cook, stirring constantly, until absorbed. Repeat until all broth is used and rice is creamy.
  6. Stir in kale and Parmesan cheese. Cook until kale is wilted.
  7. Season with salt and pepper to taste.

Nutrition Information (per serving – estimated):

Calories: 450

Protein: 25g

Fat: 25g

Carbohydrates: 35g