Spicy Chorizo Bean Risotto
"Chorizo and Bean RisottoCreamy risotto cooked with chorizo, kidney beans, and finished with a sprinkle of parmesan cheese."
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Indulge in a creamy risotto filled with spicy chorizo, hearty kidney beans, and topped with flavorful parmesan cheese. A comforting and satisfying dish bursting with bold flavors and textures.
ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 lb chorizo sausage, sliced
- 1 can kidney beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
steps
- 1.
In a large pan, heat olive oil and sauté chorizo until browned. Remove from pan and set aside.
- 2.
In the same pan, cook onions until translucent. Add garlic and rice, stirring for 1 minute.
- 3.
Pour in white wine and let it simmer until absorbed. Begin adding chicken broth, 1/2 cup at a time, stirring until absorbed.
- 4.
After 20 minutes, stir in kidney beans and cooked chorizo. Cook for another 5 minutes.
- 5.
Remove from heat and stir in parmesan cheese. Season with salt and pepper.
- 6.
Serve hot, garnished with extra cheese and chopped parsley.
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