Sun-dried tomato and chorizo risotto
Portions
4Preparation Time
Cooking Time
Let yourself be inspired by this tasty sun-dried tomato, scallop and chorizo risotto, prepared using our vegetables for spaghetti. It’s the perfect meal idea for those weeknights when everything is moving at a hundred miles an hour. Treat yourself to a creamy, tasty and colorful dish that can be prepared in just 35 minutes and will please the whole family. To try it is to adopt it.
Ingredients
1 L (4 cups) chicken broth
337 g (1/2 a bag of 675 g)
Arctic Gardens vegetables for spaghetti
60 ml (1/4 cup) oil-dried tomatoes, chopped. (Reserve a tablespoon of oil for cooking.)
125 ml (1/2 cup) chorizo, diced
5 cloves of garlic, chopped
375 ml (1 1/2 cup) arborio rice
250 ml (1 cup) white wine
15 ml (1 tbsp) tomato concentrate
30 ml (2 tbsp) butter (for the risotto)
250 ml (1 cup) grated parmesan
Salt and pepper, to taste
30 ml (2 tbsp) butter (for the scallops)
12 large scallops
Fresh basilic
Preparation
- Heat the broth and keep it warm.
- In a heavy-bottomed saucepan, brown the garlic and chorizo in 1 tbsp of oil from the dried tomatoes. Add the vegetables for spaghetti, sun-dried tomatoes and tomato paste and cook until the vegetables have lost their water and are slightly caramelized, about 3-4 minutes.
- Add the rice and mix well with the other ingredients to coat with oil. Brown over medium heat for 1 minute, mixing well to prevent the rice from burning..
- Pour in the white wine, continue cooking, stirring regularly until it is completely absorbed by the rice.
- Add 1/2 cup of hot broth, still stirring regularly (every 1-2 minutes).
- When the broth is almost absorbed, add another 1/2 cup of broth, repeat this step until the rice is "al dente" (still a little firm, but not crunchy).
- Reduce the heat, add the butter and parmesan, mix well. Season to taste with salt and pepper.
- Serve hot with large scallops seared in butter and fresh basil.
