This risotto is the stuff dreams are made of. Crispy chorizo, salty feta, juicy tomatoes and bright corn. Dig in!
Chorizo Sausage, uncased(ContainsSoy/Soja)
Vegetable Broth Concentrate
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy! Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a gentle boil over medium heat.
While broth boils, roughly chop cilantro. Peel, then mince or grate garlic. Toss tomatoes, corn, and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown and tender, 14-15 min.
While veggies roast, crumble chorizo on a parchment-lined baking sheet. Bake chorizo, in top of oven, until crispy and cooked through, 10-12 min.** Transfer to a paper towel-lined plate and set aside.
While chorizo cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 1-2 min. Add rice, garlic, and vinegar. Cook, stirring often, until combined, 1 min. Add 1/2 cup broth (use same amount for 4 ppl) from the medium pot and stir until broth has been absorbed by rice.
Continue adding broth, 1/2 cup at a time, stirring often, until liquid is absorbed, rice is tender and creamy, 23-25 min. After the last cup of broth has been stirred in and absorbed, rice should be tender and creamy. Season with salt and pepper.
Stir in chorizo, roasted veggies, half the feta, half the cilantro and 1 tsp hot sauce (dbl for 4 ppl) into the risotto (NOTE: Reference Heat Guide in Start Strong). Divide risotto between plates, sprinkle over remaining cilantro and remaining feta. Drizzle over as much remaining hot sauce as desired.