Risotto with Wild Mushrooms and Chorizo

A convenient, dynamic one pot meal


  • 100 g butter
  • 50 g chopped onion
  • 300 g risotto rice
  • 100 ml white wine
  • 1 l stock veg or chicken
  • 100 g parmesan
  • bunch of chopped scallions
  • 80 g chopped chorizo sausage
  • 200 g mixed wild mushrooms


  1. Melt half the butter in a sauce pan, add the onion and sweat. Next add the rice and sauté until a light brown colour.
  2. Pour in the wine and 3/4 of the stock, season well and simmer gently stirring occasionally until the rice is soft and the liquid is absorbed (approx 10mins).
  3. Fry the sausage add the mushrooms, then season.
  4. When the rice is ready add the remainder of the butter, the sausage, mushrooms, scallions and parmesan.
  5. Correct seasoning and consistency with the remainder of the stock.


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