Golden Pesto Risotto with a Spicy Twist: A Fusion of Italian

Golden Pesto Risotto with Spicy Chorizo

Today, I’m excited to share a unique and flavorful fusion recipe that combines the creamy comfort of Italian risotto with the bold flavors of Spanish chorizo. This golden pesto risotto with spicy chorizo is perfect for a cozy night in or a dinner party that will impress your guests.

Ingredients:

• Arborio rice (300g)
• Chorizo sausage, sliced (150g)
• Chicken broth (1 liter)
• Pesto sauce (50g)
• Parmesan cheese, grated (50g)
• Onion, finely chopped (1)
• Garlic, minced (2 cloves)
• Butter (50g)
• Olive oil (2 tbsp)
• Salt and pepper to taste

Kitchen Tools:

• saucepan
• wooden spoon
• chef’s knife
• grater

To start, heat the olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Stir in the Arborio rice and cook for a few minutes until the grains are slightly toasted.

Gradually add the chicken broth to the rice, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.

Next, stir in the pesto sauce, grated Parmesan cheese, and butter until well combined. Season with salt and pepper to taste. In a separate pan, cook the sliced chorizo until crispy and add it to the risotto, stirring gently.

Once everything is combined and heated through, serve the golden pesto risotto with spicy chorizo hot, garnished with extra Parmesan cheese and a drizzle of pesto for an extra pop of flavor.

This dish weighs approximately 1200g total and serves 4 people. Each serving is around 300g and contains roughly 450 calories.

One unique tip for this recipe is to add a splash of white wine to the risotto after toasting the rice for an extra layer of flavor.

I hope you enjoy this fusion dish as much as I do! Feel free to customize it with your favorite ingredients or make it vegetarian by substituting the chorizo with roasted vegetables. Bon appétit!