This Chorizo Risotto is a hearty, flavour-packed family dinner. Creamy arborio rice is simmered with smoky chorizo, sweet red capsicum and rich tomatoes, then finished with parmesan cheese for extra comfort. It’s easy to make, filling, and perfect for weeknights when you want something comforting and tasty without too much fuss.
Why you’ll love this Chorizo Risotto
This Chorizo Risotto is an easy one-pan meal. There’s a little bit of stirring needed, but everything cooks in the same pan which means less washing up!
It’s smoky, creamy and comforting. A seriously tasty meal! The chorizo adds depth of flavour to the tomatoey base, and the arborio rice cooks to a silky, creamy finish.
Plus, it’s baby, toddler and family friendly. See below how to easily adapt the salt, chorizo and cheese for babies under 12 months and toddlers.
Ingredients in Chorizo Risotto
You only need a handful of ingredients to make this flavour-packed one-pan dinner:
Chorizo – Smoky and slightly spicy, it’s cut into thin slices so the flavour infuses through the risotto.
Onion & garlic – The flavour base.
Red capsicum/bell pepper – Adds sweetness and colour.
Canned diced tomatoes – Creates a rich, tomatoey base.
Olive oil – For sautéing.
Chicken stock/broth – Use salt-free chicken stock or salt-reduced chicken stock for babies and toddlers.
Arborio rice – A short-grain rice that’s essential for a creamy risotto. Don’t substitute it with another rice!
Parmesan cheese – Stirred in at the end for richness (you can leave it out for family under 12 months).
Salt & pepper – Optional, depending on who you’re serving.
How to make Chorizo Risotto
Making risotto at home doesn’t have to be tricky. This recipe aims to keep it nice and simple.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1. Heat the olive oil in a large pan. Sauté the onion and garlic for a few minutes until translucent.
Step 2. Add the chorizo and red capsicum, and cook for another 5 minutes until softened and fragrant.
Step 3. Stir in the canned tomatoes, chicken stock, salt and pepper. Bring the mixture to the boil, then reduce to a gentle simmer.
Step 4. Add the arborio rice, stirring well. Simmer covered for 30 minutes, stirring frequently, until the rice is tender and creamy.
Step 5. Stir through the parmesan cheese and serve.
THERMOMIX CHORIZO RISOTTO:
Thermomixer? This is a one-bowl wonder in your Thermomix. First, grate the Parmesan cheese if needed and set it aside. Then chop and sauté the onion and garlic in your machine. Add the chorizo and capsicum and cook. Then push aside the mixture and insert the butterfly whisk. Add the tomatoes, stock, salt and pepper and cook for 8 minutes. Add the rice and cook for a final 14 minutes. Stir through the Parmesan cheese and serve.
Adapting this Chorizo Risotto for toddlers and babies
This Chorizo Risotto can generally be served to all family members, with a couple of tweaks!
FOR BABIES: Risotto itself is naturally soft, creamy and easy to scoop, making it suitable from around 6 months of age if your baby is developmentally ready for solids. BUT chorizo isn’t recommended for babies as a regular part of their diet [1], as it’s high in salt. It can be difficult to chew and swallow. If serving this meal to a baby, use salt-free chicken stock, leave out the Parmesan and avoid adding extra salt before reserving baby’s portion. Remove any pieces of chorizo and either leave out or crumble and return to the risotto, then serve it mashed or as soft spoon-fed portions.
FOR TODDLERS: Given that chorizo is high in sodium, consider using salt-free or salt-reduced stock, and reducing or leaving out the added salt in the recipe. Crumble or chop the chorizo into smaller pieces if needed so that it’s easier to chew.
Serving
This Chorizo Risotto is a full meal on its own, but you can also serve it:
- With a fresh green salad for added freshness.
- With warm crusty bread.
Storing and reheating
Risotto is best eaten fresh.
STORING: Store leftovers in an airtight container in the fridge for up to 3 days. Risotto doesn’t freeze as well as other meals (it can become mushy and grainy), but you can freeze and thaw small portions for babies/toddlers as needed. Freeze for up to 3 months in a labelled airtight container.
REHEATING: Add just a splash of water or stock if needed to loosen, then warm on the stove or in the microwave until heated through.
LOOKING FOR MORE RISOTTO RECIPES?
Two other family-friendly options are my Prawn Risotto and Chicken and Mushroom Risotto. Both are easily adapted for babies and toddlers and tasty enough for the whole family to enjoy.
If you make this Chorizo Risotto, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more family-friendly dinner recipes.
Happy cooking,
Chloe x
Chorizo Risotto
Category: Family MainsIngredients
- 1 tbs olive oil
- 1 brown/yellow onion finely chopped (Thermomixers: peeled, quartered)
- 2 garlic cloves minced (Thermomixers: peeled, whole)
- 250 g chorizo cut lengthways and into thin slices
- 1 red capsicum/bell pepper chopped into 3cm/1 inch pieces
- 1 400g/14oz can diced tomatoes
- 1/4 tsp salt for family over 12 months
- 1/2 tsp ground black pepper
- 1 3/4 cup chicken stock salt-reduced or salt-free (Thermomixers: Use 1 cup ONLY) (Note 1)
- 1 1/2 cups arborio rice
- 1/4 cup Parmesan cheese grated (Thermomixers: 25g/1oz block parmesan cut into 2cm/1 inch cubes if grating in machine)
Instructions
- In a large pan over medium heat, heat 1 tbs olive oil. Sauté 1 brown/yellow onion and 2 garlic cloves for 3-5 minutes until translucent.
- Add 250 g chorizo and 1 red capsicum/bell pepper and sauté for 5 minutes until softened.
- Add 1 400g/14oz can diced tomatoes, 1/4 tsp salt, 1/2 tsp ground black pepper and 1 3/4 cup chicken stock and bring to the boil, stirring. Reduce to a simmer.
- Add 1 1/2 cups arborio rice and stir well. Cover and let simmer, stirring frequently, for 30 minutes until rice is cooked through and risotto is creamy.
- Stir through 1/4 cup Parmesan cheese. If serving to a baby under 12 months, you might like to remove baby’s portion before adding the parmesan.
Thermomix instructions
- Use your machine to grate 1/4 cup Parmesan cheese if needed (mill for 8 seconds, speed 9. MC on). Set aside.
- Without washing the bowl, add 1 brown/yellow onion and 2 garlic cloves. Chop for 6 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add 1 tbs olive oil. Cook for 5 minutes, 100°C, speed 1, MC off.
- Add 250 g chorizo and 1 red capsicum/bell pepper. Cook for 8 minutes, 100°C, reverse, speed 1, MC off.
- Push aside the chorizo mixture and insert the butterfly whisk. Add 1 400g/14oz can diced tomatoes, 1/4 tsp salt, 1/2 tsp ground black pepper and 1 cup chicken stock. Cook for 8 minutes, 100°C, reverse, speed 1, MC off. Put the simmering basket on the lid to prevent splatter.
- Add 1 1/2 cups arborio rice. Cook for 14 minutes, 100°C, reverse, speed 1, MC off. Put the simmering basket on the lid to prevent splatter.
- Stir through 1/4 cup Parmesan cheese. If serving to a baby under 12 months, you might like to remove baby's portion before adding the parmesan.
Recipe Notes
Nutrition Information
[1] Sausage for babies, 2026, Solid Starts Inc.
One Response
I love this recipe, it’s easy to make with pantry and fridge staples and the kids really enjoy it. It’s a go-to weeknight dinner!