Jamie Oliver Chorizo Risotto

If you’re craving something rich, cozy, and full of flavor, Jamie Oliver Chorizo Risotto ticks every box. This dish layers smoky chorizo with creamy risotto rice, sharp Parmesan, and a hearty tomato-red wine base. It’s bold, comforting, and surprisingly easy to make. I first tried it on a chilly evening, and wow—it’s now one of my go-to risottos. (inspired by Jamie Oliver)

Ingredients Needed

For the Risotto:

• 2 tablespoons olive oil
• 2 shallots, peeled and finely chopped
• 1 clove garlic, finely chopped
• 80g higher-welfare chorizo, finely chopped
• ½ bunch fresh flat-leaf parsley (15g), leaves and stalks finely chopped separately
• 300g risotto rice
• 200ml red wine
• 50g freshly grated Parmesan cheese, plus extra to serve

For the Stock Mixture:

• 750ml–1 liter organic chicken or vegetable stock
• 1 x 400g tin quality plum tomatoes

How To Make Jamie Oliver Chorizo Risotto

Prep the Base:
Start by gently heating 2 tablespoons of olive oil in a wide, shallow pan. Toss in your finely chopped parsley stalks, shallots, garlic, and chorizo. Cook everything over medium-high heat for about five minutes. You’re looking for softened shallots and chorizo that’s just starting to crisp—this builds the deep, smoky base.

Warm the Liquids:
In a separate saucepan, pour in your stock and add the tinned tomatoes. Heat this until it’s gently simmering. Stir to break up the tomatoes and help them combine with the stock.

Add the Rice:
Back to your main pan—stir in the risotto rice until the grains are well coated with the chorizo oil. Cook for a couple of minutes, stirring constantly. When the tips of the grains start to look translucent, pour in the red wine.

Simmer and Stir:
Let the wine bubble away until nearly gone. Then, add your hot stock-tomato mixture one ladle at a time. Stir constantly and wait until each ladleful is almost absorbed before adding the next. This process takes around 20 minutes and is the key to that silky risotto texture.

Finish It Off:
When the rice is tender but still has a bit of bite, add one final ladle of liquid. Turn off the heat, stir in your Parmesan, season to taste, then cover the pan. Let it sit for five minutes. When you uncover it, give it a final stir, taste, and adjust seasoning if needed.

Serve:
Dish up the risotto topped with more grated Parmesan and a scattering of chopped parsley leaves. It’s pure magic.

Why I Love This Recipe

I made this for a Sunday dinner with friends, and we ended up scraping the pan clean. There’s something about the chorizo that makes this feel fancy but approachable. I also love that it’s all done in one pan, with ingredients I usually have around. It’s a real midweek hero with weekend vibes.

Recipe Tips

• Choose Good Chorizo: A flavorful chorizo makes a world of difference. Go for the cured, smoky kind.
• Use Warm Liquids: Heating your stock and tomatoes ensures better absorption and creamier texture.
• Don’t Rush the Stirring: Risotto’s magic is in the slow addition of liquid and the constant stirring.
• Adjust as Needed: If it looks dry, add more liquid. Too soupy? Keep simmering.
• Rest Time Is Key: That five-minute rest after cooking really deepens the flavor and improves the texture.

How To Store This Jamie Oliver Chorizo Risotto

At Room Temperature:
Cool it quickly and don’t leave it out for more than 2 hours.

In the Fridge:
Store in an airtight container for up to 3 days.

In the Freezer:
Freeze in portions in airtight containers for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating:

• Stovetop: Add a splash of water or stock and stir over medium heat.
• Microwave: Cover loosely and heat in 2-minute bursts, stirring in between.
• Oven: Place in an oven-safe dish, cover with foil, and bake at 180°C (350°F) for about 20 minutes.

Nutrition Facts (per serving)

• Calories: 514
• Carbs: 68.4g
• Protein: 19.1g
• Fat: 16.3g
• Sugar: 4.3g
• Fibre: 2.3g
• Sodium: Moderate (from chorizo and Parmesan)

Let’s Answer a Few Questions! (FAQs)

What if I don’t have red wine?
No problem—white wine or even extra stock works fine.

Can I make it vegetarian?
Totally! Use veggie chorizo and stock, and skip the Parmesan or swap it for a vegetarian version.

Why is my risotto gluey?
It’s probably overcooked or stirred too hard. Stir gently and stop once the rice is just al dente.

Can I add veggies to this?
Yes! Peas, spinach, or roasted red peppers would be great.

What rice should I use?
Stick with risotto rice like Arborio or Carnaroli—they hold up well to the stirring.

Try More Recipes:

• Jamie Oliver Turkey Risotto
• Jamie Oliver Beetroot Risotto
• Jamie Oliver Pea And Mint Risotto