Chorizo and Mushroom Risotto

Hearty, filling, and loaded with flavor, this chorizo and mushroom risotto makes the perfect comfort dish. Made with smoky chorizo, slow cooked mushrooms, and bright tomatoes, this dairy-free chorizo risotto is sure to satisfy.

Fall is nipping at my door and I am embracing every little gust of wind with open arms. From the shorter days to the layers and long sleeves I truly cannot wait for fall to settle in.

With the cooler weather and the shorter days all I want to do come dinner is plop on the couch with a cozy blanket, a comforting dinner, and a good football game.

This chorizo and mushroom risotto might just be the calling card for fall. With rich layers of flavors, a variety of textures, and a complete meal in one bowl it’s one dish you are going to want to have again and again.

Why We Love This Chorizo and Mushroom Risotto

I honestly feel like this risotto recipe is a hug in a bowl. It’s filling, flavorful, and just what you need on a cool night.

• Stick to your ribs recipe. The chorizo and slow cooked risotto leave you feeling full well after finishing.
• Comforting and cozy. Between the spicy bites of chorizo, the meaty bites of mushroom, and the creamy bites of risotto, this dish is one that makes you feel warm and cozy.
• All in one meal. With protein, veggies, and carbs you get a complete meal with each serving of this risotto.

Dairy-Free Changes to Mushroom Risotto

Most recipes for risotto are often made with butter, cream, and a variety of salty cheeses. This chorizo and mushroom risotto gets a creaminess from the slow cooked mushrooms and the salty heartiness from the chorizo.

To keep this filling risotto dairy-free, I have opted to omit unnecessary ingredients instead of replacing them with a processed alternative. There is no cream or cheese used in this risotto but every bite is hearty, salty, and so filling.

How to Make Chorizo and Mushroom Risotto

Ingredients You’ll Need

• Vegetable Broth– I would opt for a low sodium broth since the chorizo will add a bit of seasoning to the dish.
• Water– Mixed with the broth to help slow cook the risotto.
• Ground Chorizo– Browned and crumbled for even distribution.
• Olive oil– Used to cook the onion and prime the Arborio rice.
• Onion– Finely diced or grated.
• Bella mushrooms– Wiped with a cloth and sliced into desired size.
• Cherry Tomatoes– Cut in half for a little burst of acid in the dish.
• Arborio Rice– This is the traditional rice used in risotto and the only rice I would recommend using in this recipe.

Step-by-Step Directions for Mushroom Risotto with Chorizo and Tomatoes

• Heat liquids: In a small sauce pan over medium low heat, heat vegetable broth and water. Allow the mixture to heat while you cook the chorizo.
• Cook chorizo: Using a large deep skillet, cook and crumble the ground chorizo over medium low heat until cooked through.
• Remove chorizo from the pan but leave the juices and fat that cooked out of the chorizo.
• Cook vegetables: Add olive oil to the pan. Cook diced onion, sliced bella mushrooms, and tomatoes. Cook until softened (about 2 minutes).
• Stir in Arborio rice until translucent.

• Begin adding liquids: Add 1/2 cup of the liquid mixture to the pan and stir to cook down. Once absorbed, add another 1/2 cup of the liquid mixture.
• Repeat the process of stirring and cooking the liquid into the risotto until all of the liquid has been added. This is a slow process and will take close to 45 minutes.
• Add chorizo: Return the cooked chorizo to the pan and stir to combine.
• Serve and enjoy.

Helpful Kitchen Tools

This chorizo and mushroom risotto uses some kitchen staple tools like pots and pans, here are some of my favorites for this particular recipe.

• Sauce pan– Used to heat the vegetable broth and the water.
• Deep skillet– Great for stirring in hearty ingredients and keeping the mixture from spilling over the sides.
• Liquid measuring cup– The handle helps make it easier to dip into the sauce pan to get half cup pours of the liquids.

What to Serve with Chorizo and Mushroom Risotto

As previously mentioned, this is one of those complete meals that doesn’t need much to go with it. But if you want a little something else, here are some of my favorite things to serve with risotto.

• Vegan Garlic Bread
• Roasted Tomato Tart
• Heirloom Tomato Galette

Storing and Reheating Chorizo and Mushroom Risotto

Allow your risotto to cool before placing in an air-tight, refrigerator safe container. The chorizo and mushroom risotto will keep for about 5 days in the fridge.

I would recommend re-heating the risotto in the microwave. Simply add a splash of water to your serving to loosen it up a bit and heat on 30 second intervals until warmed to your desired temperature.

Risotto Recipes to Make Next

• Lemon Basil Risotto
• Asparagus Risotto
• Pesto Risotto

If you tried this chorizo and mushroom risotto recipe please let me know in the comments below!

You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!

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Print

Chorizo and Mushroom Risotto

Cozy and comforting this dairy-free chorizo and mushroom risotto is made with smoky chorizo, slow cooked mushrooms, bright tomatoes, and creamy risotto.

Course Dinner

Cuisine American

Keyword Chorizo, Mushroom, Risotto

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 4 Servings

Ingredients

• 2 cups Vegetable Broth
• 2 cups Water
• 1 pound Ground Chorizo
• 2 Tablespoons Olive Oil
• ½ Onion Diced
• 8 ounces Bella Mushrooms
• 1 cup Grape Tomatoes Halved
• 1 cup Arborio Rice

Instructions

1. In a small sauce pan over medium low heat, heat 2 cups vegetable broth and 2 cups water. Allow the mixture to heat while you cook the chorizo. Try to keep it from a rolling boiling, a simmer is okay.
2. Using a large deep skillet, cook and crumble 1 pound ground chorizo over medium low heat until cooked through.
3. Remove the chorizo from the pan but leave the juices and fat that cooked out of the chorizo.
4. Add 2 Tablespoons olive oil to the pan. Cook diced onion, 8 ounces sliced bella mushrooms, and 1 cup cherry tomatoes. Cook until softened (about 2 minutes).
5. Next, add 1 cup Arborio rice and stir until translucent.
6. Add 1/2 cup of the liquid mixture to the pan and stir to cook down. Once absorbed, add another 1/2 cup of the liquid mixture.
7. Repeat the process of stirring and cooking the liquid into the risotto until all of the liquid has been added. This is a slow process and will take close to 45 minutes.
8. Return the cooked chorizo to the pan and stir to combine.
9. Serve and enjoy.

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