If you’ve been on the lookout for a dish that brings together comforting creaminess, vibrant greens, and a burst of spicy, smoky flavor, let me introduce you to the Chorizo & Kale Risotto Recipe. This hearty yet elegant meal perfectly balances the rich, peppery essence of chorizo with the earthy bite of kale, all enveloped in the luscious, velvety texture of traditional risotto. Whether you’re cooking for a cozy weeknight dinner or impressing guests, this recipe will become your new go-to for a satisfying and colorful plate.
Ingredients You’ll Need
Gathering these ingredients might feel like you’re preparing a culinary symphony. Each element plays a crucial role—from the tender kale that adds a fresh pop of green to the chorizo that infuses every bite with bold flavor. The Arborio rice is the star here, providing that perfect creamy risotto texture, while the chicken broth and wine deepen the dish’s savory notes.
- 3 cups chicken broth/stock (salt reduced): Keeps the risotto moist and adds a savory base that ties all flavors together.
- 2 tbsp tomato paste: Adds concentrated tang and a subtle sweetness that enriches the risotto’s color and taste.
- 2 cups tomato passata: Brings a fresh, acidic balance to the richness of the dish.
- 1/2 tbsp olive oil: For sautéing chorizo and creating a flavorful base.
- 350g chorizo (some sliced and some finely chopped): The star protein with a smoky, spicy kick that elevates the risotto.
- 1 onion (finely chopped): Provides sweetness and depth as it softens in the pan.
- 2 garlic cloves (minced): Adds aromatic warmth and complexity.
- 1 1/2 cups Arborio rice: The classic risotto rice that creates the dish’s signature creamy texture.
- 1/2 cup white wine: Provides acidity and brightness; can be substituted with broth or water if preferred.
- 5 cups kale leaves (removed from stalk and torn): Offers a fresh, slightly bitter contrast and vibrant green color.
- 2 – 4+ tbsp butter: Stirred in at the end to make the risotto irresistibly creamy.
- Freshly grated parmesan cheese (optional): Adds a salty, nutty finish if you want to take it up a notch.
How to Make Chorizo & Kale Risotto Recipe
Step 1: Prepare Your Stock
Start by whisking together the chicken broth, tomato paste, and tomato passata in a small saucepan over medium-low heat. You want this mixture warm and ready to add in little by little as you cook the risotto. Keeping it warm ensures your rice cooks evenly without cooling down the mixture each time you add broth.
Step 2: Brown the Chorizo
Heat olive oil in a large pot or skillet over high heat, then add the chorizo. Cook it until golden brown and sizzling, releasing its signature spicy, smoky oils. Once cooked, set the chorizo aside—this oil is pure gold for what’s coming next!
Step 3: Sauté Onion and Garlic
Lower the heat to medium and use the flavorful red oil left behind by the chorizo to cook the onion and garlic. Sauté them gently for about 5 minutes until they become translucent, soft, and fragrant, creating a beautifully aromatic base for your risotto.
Step 4: Toast the Rice
Add the Arborio rice to the pot with the onions and garlic, stirring to coat each grain with the oil and flavors. Toasting the rice until it becomes translucent at the edges helps build the signature risotto texture by sealing the grains.
Step 5: Add the Wine
Pour in the white wine and turn the heat up to medium-high. Stir constantly and let most of the wine evaporate, adding brightness and a subtle acidity that balances the richness of the chorizo and kale.
Step 6: Gradually Add the Stock
Now comes the heart of classic risotto technique—gradually add your warm stock, one cup at a time. Stir slowly and patiently, letting the rice soak up each addition before pouring the next. This process usually takes about 15 minutes and creates the creamy, yet slightly al dente texture that’s so satisfying.
Step 7: Finish with Butter, Chorizo, and Kale
Once the rice is cooked but still firm to the bite, remove the pot from heat. Stir in a generous amount of butter to activate the starch and achieve that luscious creaminess risotto is famous for. Toss the cooked chorizo back in, then fold the kale leaves through the mixture. Cover with a lid and let it rest for 3 minutes so the kale wilts tenderly without losing its vibrant green color.
Step 8: Season and Serve
Give it a taste and adjust the seasoning with salt and pepper as needed. Your Chorizo & Kale Risotto Recipe is now ready to be enjoyed immediately for best texture and flavor!
How to Serve Chorizo & Kale Risotto Recipe
Garnishes
To add extra flair, sprinkle freshly grated parmesan cheese over the top just before serving. A few cracks of black pepper and a little drizzle of olive oil can also elevate the experience, highlighting the richness while maintaining simplicity.
Side Dishes
This risotto is a complete dish in itself but pairs beautifully with a crisp green salad or roasted seasonal vegetables. A refreshing citrus vinaigrette or a light balsamic drizzle complements the bold flavors of the chorizo and kale perfectly.
Creative Ways to Present
If you’re feeling fancy, serve the risotto in shallow bowls with a sprig of fresh kale or a twist of lemon zest on top for color contrast and an added burst of freshness. Alternatively, portion it on warm plates and finish with a small dollop of creme fraiche or Greek yogurt to add a cooling counterpoint.
Make Ahead and Storage
Storing Leftovers
Any leftover Chorizo & Kale Risotto Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Because risotto thickens as it cools, it’s a good idea to add a splash of broth before reheating to revive its creamy texture.
Freezing
Freezing risotto isn’t ideal since the texture can become a bit grainy after thawing. However, if you must freeze, portion the risotto into freezer-safe containers and consume within one month. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the risotto gently in a pan over low heat, adding a little broth or water to loosen it up. Stir constantly until it reaches the creamy consistency and temperature you desire. Avoid microwaving at high heat to prevent drying out.
FAQs
Can I use another type of sausage instead of chorizo?
Absolutely! While chorizo adds its distinctive smoky spice, you can swap it for a milder sausage or even spicy Italian sausage depending on your taste. Just adjust the seasoning accordingly to maintain balance.
Do I have to use kale or can I substitute it with another green?
Kale is fantastic here because it holds its texture well and offers great flavor contrast. But you can substitute with spinach, Swiss chard, or even broccoli rabe if you prefer, keeping in mind their cooking times may vary.
Is it necessary to use white wine in this recipe?
White wine adds a lovely acidity and depth, but if you prefer not to use alcohol, white grape juice or extra chicken broth works just fine. The risotto will still be deliciously rich in flavor.
Can I make this recipe vegetarian?
You could omit the chorizo and use vegetable broth instead of chicken to make a vegetarian version. Add smoky paprika or smoked tofu for that savory punch without the meat.
How do I know when the risotto is perfectly cooked?
The rice should be tender with a slight bite in the center, not mushy. Stirring and tasting along the way is key to achieving the ideal creamy yet slightly firm texture characteristic of a great risotto.
Final Thoughts
I cannot recommend trying out this Chorizo & Kale Risotto Recipe enough. It’s one of those dishes that greets you with warmth and flavor from the very first bite, yet feels special enough for any occasion. The balance of spice, creaminess, and fresh greens makes it a delight to prepare and enjoy with friends or family. Give it a go—your taste buds will thank you!
Print
Chorizo & Kale Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A rich and creamy chorizo and kale risotto combining spicy, savory chorizo with tender, vibrant kale cooked in a tomato-infused arborio rice base. This hearty dish features perfectly cooked risotto made using gradual stock absorption, finished with butter and optional parmesan cheese for a luscious texture and deep flavor, perfect for a comforting weeknight dinner.
Ingredients
Stock
- 3 cups chicken broth/stock, salt reduced
- 2 tbsp tomato paste
- 2 cups tomato passata
Risotto
- 1/2 tbsp olive oil
- 350g (12oz) chorizo, some sliced and the remainder finely chopped
- 1 onion, finely chopped (brown, white, or yellow)
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice (risotto rice), uncooked
- 1/2 cup white wine (substitute with chicken broth or water if preferred)
- 5 cups kale leaves, removed from stalk, torn into bite-size pieces (packed)
- 2 – 4+ tbsp butter
- Freshly grated parmesan cheese (optional)
Instructions
- Prepare the stock: Whisk together the chicken broth, tomato paste, and tomato passata in a small saucepan over medium-low heat. Once heated, reduce to low to keep the stock warm throughout the cooking process.
- Cook the chorizo: Heat olive oil in a pot or large skillet over high heat. Add the sliced and chopped chorizo and cook until golden brown and fragrant. Remove the chorizo from the skillet and set it aside in a bowl.
- Check the oil in the skillet: Ensure there is some red oil left from the chorizo in the skillet. If not, add a small amount of olive oil to proceed.
- Sauté onion and garlic: Reduce heat to medium. Add the finely chopped onion and minced garlic to the skillet and cook for about 5 minutes until the onions are translucent and soft.
- Toast the rice: Add the arborio rice to the skillet and stir it to coat the grains in oil and cook until the rice turns translucent around the edges.
- Deglaze with wine: Pour in the white wine and increase heat to medium-high. Simmer while stirring until most of the wine has evaporated, enhancing the flavor of the rice.
- Cook the risotto with stock: Reduce heat to medium-low and add 1 cup of the warm stock to the rice. Stir occasionally until most of the liquid is absorbed. Repeat this process by adding one cup of stock at a time, stirring, until the risotto is tender but still firm to the bite (al dente), which should take about 15 minutes. Aim for a slightly saucier consistency as the next steps will thicken it further.
- Remove from heat: Once the rice is cooked to your liking, take the risotto off the stove.
- Finish with butter, chorizo, and kale: Stir in 2 to 4 tablespoons of butter vigorously to release the rice’s starch and create a creamy texture. Fold in the cooked chorizo and partially mix in the kale. Cover the pot with a lid and let it rest for 3 minutes to allow the kale to wilt gently.
- Season and serve: Adjust salt and pepper to taste. Serve immediately with freshly grated parmesan cheese if desired for an extra savory finish.
Notes
- Use salt-reduced chicken broth to control overall saltiness since chorizo adds saltiness already.
- Arborio rice is preferred for its high starch content, which creates the creamy risotto texture.
- Kale should be packed and torn into bite-sized pieces for even wilting and integration in the risotto.
- Keeping the stock warm helps maintain consistent cooking temperature and texture.
- Risotto is best served immediately to enjoy its creamy, saucy consistency.
- Butter amount can be adjusted to preference; more butter will yield a richer risotto.
- Some chorizo is sliced for texture contrast, while the remainder is finely chopped to infuse flavor evenly.
