Print

Chorizo and Mushroom Risotto

A white skillet of dairy-free chorizo and mushroom risotto on a cream counter.
Print Recipe

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

Ingredients

Scale
  • 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.

Find it online: https://mylifeafterdairy.com/chorizo-and-mushroom-risotto/