Oven-baked risotto with chorizo and tomato
A hearty risotto with chorizo from the oven.
Oven-baked risotto with chorizo, sun-dried tomatoes, and mozzarella. Try an oven-baked risotto. This creamy rice pairs wonderfully with spicy chorizo, sun-dried tomatoes, and mozzarella.
Preparation
Preheat the oven to 190 degrees.
Dice the chorizo sausage and mozzarella. Halve the sun-dried tomatoes. Finely chop the shallot.
Heat an ovenproof pan with olive oil and sauté the shallot. Add the rice and cook, stirring, until translucent. Add the stock, wine, and Italian Mix and bring to a boil, stirring constantly.
Make sure all the rice is covered with broth. Cover the pan. Place the pan in the preheated oven for 25 minutes.
Meanwhile, fry the chorizo sausage in a dry frying pan.
Remove the risotto from the oven and stir well. Add the fried chorizo, sun-dried tomatoes, mozzarella, and Parmesan cheese and stir through the risotto.
Ingredients
- 400 g risotto rijst
- 125 g chorizoworst
- 100 g zongedroogde tomaten, uitgelekt
- 1 bol mozzarella
- 1 sjalot
- 100 g Parmezaanse kaas
- 2 el Mix Italiaans
- 900 ml groentebouillon
- 100 ml witte wijn
- (olijf)olie
Supplies
- An ovenproof pan
