Oven-baked Chorizo & Red Pepper Risotto

Catherine’s Farmhouse Kitchen: Quarantine Edition


Oven-baked Chorizo & Red Pepper Risotto


  • 3 ½ Chorizo Sliced on the diagonal
  • 1 Onion Chopped
  • 1 Red Pepper Diced
  • 2 Garlic Cloves Finely sliced
  • 11 oz Arborio rice
  • 1 Carrot Finely sliced
  • 25 fl oz Chicken Stock
  • 14 oz Tin of Cherry Tomatoes
  • 3 ½ fl oz Dry White Wine
  • Salt and freshly ground black pepper
  • Olive oil
  • 3 tbsp Chopped Parsley
  • Parmesan shavings to garnish


  • Preheat the oven to 350°F.
  • Heat some oil in a casserole dish over a medium heat. Cook the chorizo for approximately 3 minutes, until fully cooked. Remove from the pan and set aside.
  • Add the onion and red pepper to the pan and sauté on a low heat for 7–10 minutes, until lightly golden.
  • Add the garlic and cook for 1 minute. Add the rice, carrots, celery and parsley. Allow to cook for 2 minutes, stirring from time to time. Return the chorizo to the pan.
  • In a separate pan, heat the chicken stock, wine and tomatoes, then add to the casserole dish. Stir and cover tightly with foil or a lid.
  • Place in the oven and cook for approximately 35 minutes, until the liquid is absorbed, and the rice is just tender. Garnish with fresh parsley and parmesan shavings and serve.