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Tomato Orzo Risotto with Saffron, Mushrooms and Chorizo
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Servings:
3 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
Course:
Main Course
Main
Cuisine:
Low
🧂 Ingredients
12
cherry tomatoes cut in half
2 tbsp
olive oil
salt and pepper to taste
1
garlic clove
100 g
spanish chorizo
or italian chorizo
100 g
brown onion
finely chopped
2
garlic cloved
finely minced, ground or grated
pinch
saffron
300 g
canned tomato
+ the tomato juice that it comes in**
200 g
portobello mushrooms
or white button mushrooms
200 g
whipping cream
4 sprigs
thyme
leaves only
200 g
orzo / risoni pasta
salt and pepper
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Instructions
1
Place the tomatoes and garlic clove in a baking dish. Season with salt and
pepper and mix with the olive oil. Take to a preheated oven at 200C for 20-30min
or until soft and starting to become golden. Set aside.
2
Toast the saffron on low heat mixing constantly. When you feel its aroma remove
from the pan and set aside.
3
Cut the chorizo in half moons and cook on medium-low heat to allow it to release
its fat. Once cooked remove and set aside.
4
Cook the onion in the fat from the chorizo until soft and translucent. If you're
going to make this into a veggie dish use olive oil instead and skip the
chorizo.
5
Add garlic and cook for a minute.
6
Add the sliced mushrooms and cook until they release liquid and it all
evaporates.
7
Add the tomatoes along with its juices to the pan and heat up. When you see
steam coming out add the cream, salt, pepper, thyme and saffron.
8
Cook until 1/3 of the liquid has evaporated and it becomes creamy.
9
Add the cooked orzo or risoni. It should be cooked a bit before al dente. If you
took it out of the water a while before make sure to mix it with olive oil so it
doesn't stick. Finish cooking in the sauce.
10
Serve with the roasted cherry tomatoes and parmesan to taste.
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