This risotto is the stuff dreams are made of. Crispy chorizo, salty feta, juicy tomatoes and bright corn. Dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chorizo Sausage, uncased(ContainsSoy)
Vegetable Broth Concentrate
White Wine Vinegar(ContainsSulphites)
Salt and Pepper*
Before starting, preheat the oven to 425°F. 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 the middle of the oven, until tender, 14-15 min.
While veggies roast, crumble chorizo on another baking sheet. Roast chorizo, in the top of the oven, until 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 and rice is tender and creamy, 23-25 min. Season with salt and pepper.
Stir chorizo, roasted veggies, half the feta, half the cilantro and 1 tsp sriracha (dbl for 4 ppl) into the risotto. (NOTE: Reference Heat Guide). Divide risotto between plates, then sprinkle over remaining cilantro and remaining feta. Drizzle over as much remaining sriracha as desired.