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Chorizo and Bell Pepper Risotto

Preparation time: 15 min
Cooking time: 30 min
Serves: 2 to 3 servings


3 bell pepper(s)
2 clove(s) of garlic
1 onion(s)
100 gr chorizo
35 gr tomato puree
300 ml chicken broth
1 knob of butter
125 gr risotto rice


Fry the onion and garlic in the butter.
Add the bell peppers.
When the peppers are semi-cooked, add the rice and stir.
Cook it for a few minutes until the rice looks glassy.
Add the chicken broth.
Stir in the tomato puree until all is red.
Add the chorizo slices on top.
Let simmer for about 2-3 minutes.
Stir everything and let simmer until all fluid has disapeared.


based on a chicken and chorizo recipe by delicious