Dinner for 4

Chorizo Kale Risotto

Name: Chorizo Kale Risotto
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 cups chicken broth/stock; 2 tbsp tomato paste; 2 cups tomato passata; 1/2 tbsp olive oil; 350 g chorizo; 1 onion; 2 cloves garlic; 1 1/2 cups arborio rice; 1/2 cup white wine; 5 cups kale leaves; 3 + tbsp butter; freshly grated parmesan cheese (optional)

Chorizo, rice, kale, and tomato simmer together gradually with broth for a creamy one-pot risotto.

$3.34per serving $$

35 minstart to table

4servings

Spanish Family Dinners

Ingredients

3 cups chicken broth/stock
2 tbsp tomato paste
2 cups tomato passata
1/2 tbsp olive oil
350 g chorizo
1 onion
2 cloves garlic
1 1/2 cups arborio rice
1/2 cup white wine
5 cups kale leaves
3 + tbsp butter
freshly grated parmesan cheese (optional)

Steps

Warm the broth, tomato passata, and tomato paste in a 4-quart pot over medium heat.
Heat the oil in a large 12-inch skillet over medium heat and cook the chorizo for 5 minutes, until browned and cooked through.
Add the onion and garlic, then cook for 3 minutes.
Stir in the rice and wine, then cook for 2 minutes.
Add the warm tomato broth one cup at a time, stirring often, and cook for 18 minutes until the rice is tender.
Cook sausage until it reaches 160 F inside.
Fold in the kale and butter, then cook for 2 minutes until the kale wilts and the risotto is creamy.

Main ingredient on sale this week? See what to make with bratwurst and other fresh sausage on sale.