Directions:
- Preheat oven to 160 degrees celsius.
- Heat stock, wine and saffron in a saucepan, cover and keep at simmering point.
- Heat the butter and oil in a large ovenproof casserole baking dish. Add the garlic and onion and cook over medium heat until the onion is soft.
- Add the chorizo and chopped peppers and cook for 5 minutes or until the chorizo softens. Stir in the rice and cook, stirring for 1 minute or until the rice is coated with oil.
- Add the tomatoes and the stock mixture to the dish. Season with cracked black pepper. Cook uncovered on the middle oven shelf for 30 minutes.
- Remove risotto from oven, stir in the parmesan and cook in the oven for a further 15 minutes or until the rice is soft.
- Stir the parsley through the risotto, season with sea salt and cracked pepper.
- Serve with parmesan shavings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 712.93 Kcal (2985 kJ) | ||
| Calories from fat | 151.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.84g | 26% | |
|---|---|---|---|
| Cholesterol | 34.33mg | 11% | |
| Sodium | 583.21mg | 24% | |
| Potassium | 527.31mg | 11% | |
| Total Carbs | 98.76g | 33% | |
| Sugars | 8.28g | 33% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 21.42g | 43% | |
| Vitamin C | 71.7mg | 120% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 169mg | 17% | |
| Amount Per 100 g | |||
| Calories | 132.92 Kcal (557 kJ) | ||
| Calories from fat | 28.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 26% | |
|---|---|---|---|
| Cholesterol | 6.4mg | 11% | |
| Sodium | 108.73mg | 24% | |
| Potassium | 98.31mg | 11% | |
| Total Carbs | 18.41g | 33% | |
| Sugars | 1.54g | 33% | |
| Dietary Fiber | 0.53g | 11% | |
| Protein | 3.99g | 43% | |
| Vitamin C | 13.4mg | 120% | |
| Iron | 0.1mg | 2% | |
| Calcium | 31.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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