Saturday, February 28, 2009

Recipe: Quick Mediterranean Risotto

I worked for 21 hours straight yesterday on a major software release, so the last thing I wanted to do when I woke up was go to the shops, so here's a little risotto (though the boy is wrongly convinced that the chorizo makes this Paella) made from items in the cupboard and the fridge.

Quick Mediterranean Risotto

2 chorizo sausage links
2 cup cooked arborio rice
1 brown onion
1 small red capsicum
1 can diced tomatoes
1/2 cup red wine
5 sundried tomatoes
1 clove garlic
oil for frying


  • Dice the onion and capscium to 1/2cm square pieces.

  • Heat a deep saucepan, non stick for preferance and add a small pool of oil. Add the onion and sweat, then add the capsicum.

  • When the capsicum has wilted add the diced garlic and sundried tomatoes and stir well.

  • Chop the chorizo into coin sized pieces and add to the pot, when the chorizo is browned add the rice and stir quickly.

  • Add the red wine, this should quickly soak into the dry rice, then add the diced tomato and stew.

  • If desired you can let this stew for significant amounts of time, just top up with more wine, water or stock to taste.

  • The longest thing about this meal is cooking the rice, use to get rid of old rice, put on the rice cooker before hand or cheat and buy microwave rice.

1 comment:

  1. The breakfast burrito as a concept has always weirded me out, chorizo is definitely not a breakfast food in my mind.

    In Spain it's pretty much primarily eaten as a pre-dinner snack, or with drinks at a bar though it can be eaten in rice and pasta dishes like this.