Description
A creamy and bold nduja risotto with smoky chorizo and sweet cherry tomatoes, slowly cooked to velvety perfection and finished with parmesan and fresh basil for a rich, comforting dish with a gentle kick.
Ingredients
Scale
- 1 1/2 cups arborio rice, about 300 grams
- 2 tablespoons nduja paste, about 40 grams
- 150 grams chorizo, sliced into small pieces
- 1 cup cherry tomatoes, about 150 grams, whole
- 2 garlic cloves, minced
- 4 cups vegetable broth, about 1 liter, warmed
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese, about 50 grams
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
Instructions
- Warm the vegetable broth in a saucepan and keep it hot over low heat.
- In a heavy bottomed pot over medium heat, add olive oil and sauté sliced chorizo for 2 to 3 minutes until lightly browned. Stir in minced garlic and cook for 30 seconds.
- Add arborio rice and stir for 1 to 2 minutes until lightly toasted and coated in oil.
- Stir in the nduja paste until it melts into the rice.
- Add one ladle of warm broth and stir gently until mostly absorbed.
- Continue adding broth one ladle at a time, stirring occasionally and allowing it to absorb before adding more. After about 15 minutes, add cherry tomatoes.
- Cook for about 20 to 25 minutes total, until the rice is tender with a slight bite and the texture is creamy.
- Remove from heat and stir in grated parmesan, chopped basil, salt, and black pepper. Let rest for 2 minutes before serving.
Notes
- Keep the broth warm for consistent cooking.
- Stir gently to release starch without breaking the grains.
- Reheat leftovers with a splash of broth to restore creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg