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Low Carb Chorizo Risotto
This aromatic keto risotto is loaded with smokey chorizo, aromatic herbs and spices and fluffy cauliflower rice.This makes a great dinner option served with a green
How to Make It
Step 1
Roughly dice the chorizo into bite sized chunks. Heat the olive oil in a skillet over a medium heat. Add the chorizo and cook through until browned all over and releasing it oils. Remove from the skillet with a slotted spoon and set to one side.
Step 2
Finely slice the onion, crush the garlic and finely chop the rosemary. Add to the pan with the chorizo oils and sweat gently for 2-3 minutes until tender and fragrant.
Step 3
Add the cauliflower rice and paprika to the skillet and stir to combine.
Step 4
Add the stock and stir well. Bring to a gentle boil then simmer for 5-6 minutes until all the stock has evaporated. Stir the rice with a fork to separate the grains.
Step 5
Stir through the cooked chorizo and scatter with Parmesan shavings to serve.
Ingredients
- Fresh Food Spanish Chorizo by Sainsbury’s – 3 ounce
- Cauliflower Rice – 3 cup
- Rosemary, Fresh – 2 teaspoon
- Garlic – 1 clove
- Gourmet Collection Smoked Paprika by Mccormick – 1 tsp
- Chicken Broth, Bouillon Or Consomme, Homemade – 1 cup
- Olive Oil – 1 tablespoon
- Shaved Grana Padano Parmesan by Trader Joe’s – 1 tbsp
- Red Onion – ¼ medium – 2 1/2″ diameter
