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Chorizo and Bell Pepper Risotto
30 Sep 2012


Chorizo and Bell Pepper Risotto | Snap a Bite

Why eat food, when you can savour a gourmet painting?


Chorizo and Bell Pepper Risotto by Snap A Bite

All you need to eat this dish is a fork or a spoon. Spork it up, if you wish. Every portion is bite size. That explains why you can transform this plate full of food into a full tummy in a matter of minutes (Three to be exact, I timed it!). So admire the colors a bit before you eat, you will hardly get a chance to once you dig in.


You have been warned. This dish is simple yet chock-full of flavor.

This food rainbow "was made for eatin', and that's just what we'll do. One of these days this dish will have been made by you." ♫

Still feeling peckish? Snap a Bite has you covered with a lovely pasta dish in a few days!

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Chorizo and Bell Pepper Risotto

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


 show US units 
3 bell pepper(s) (seeded and diced)
2 clove(s) of garlic (diced)
1 onion(s) (diced)
100 gr chorizo (a sausage cut into pieces)
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


Notes from readers

nancy baggett  •  10/2/2012 6:00:10 AM
Thanks for stopping by my site. Congrats on having your very first submission accepted on Foodgawker. I can see why--you have a nice, clean modern style that they seem to like.
Rachel @ Bakerita  •  10/3/2012 4:25:05 PM
This looks delicious! I've never considered making a more Southwestern style risotto, but the flavors sound phenomenal. Great pictures as well!
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