Chorizo Risotto with Kale

20 mins Cook
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Copy of NomNom Recipes 1 20

Indulge in a delectable risotto immersed in a flavorful tomato broth infused with the richness of chorizo. This creamy dish elevates the classic risotto experience.

Chorizo Risotto Chorizo Risotto with Kale

Surprisingly, this might be the first time I’ve shared a recipe featuring kale – a revelation, right? It’s not that I dislike kale; I’m actually quite fond of it. However, it tends to be on the pricey side, thanks to those ever-changing food trends. It’s a shame because it’s overshadowing some fantastic budget-friendly options, like beef cheeks, mussels, and lamb ribs. These used to be incredibly affordable a decade ago but not anymore!

I distinctly recall over a decade ago when I was watching Lidia’s Italy show (raise your hand if you adore Lidia too!), she whipped up a dish with kale. I scoured every store but couldn’t find it anywhere – nowhere! And now, it’s ubiquitous!

So, the reason I don’t feature many kale recipes is its higher cost compared to similar greens like silver beet and spinach. However, on this occasion, it was on sale at Harris Farms, so I stocked up! Today, I’m delighted to share a straightforward recipe. I’ve had one of “those weeks” when everything seems to go awry, including some epic kitchen mishaps, like the Iranian Rice Cake failure I shared on Instagram.

I love experimenting, creating, and trying out new recipes. But on days like today, I need to offer something foolproof, a real crowd-pleaser.

And isn’t chorizo always a crowd-pleaser? I have a theory that chorizo is like bacon – it simply enhances everything. When sautéed, it releases all those wonderful flavors, and the vibrant red oil it leaves behind in the pan is perfect as a base for the risotto stock.

To intensify the reddish hues, I use a tomato-based stock. Chorizo and tomatoes are a flawless match, both in taste and appearance. But if you prefer, you can omit the tomato and create a traditional cream-colored risotto!

So, without further delay, I present to you my Chorizo Risotto – with a touch of kale. I added kale for its nutritional value and vibrant color, purely because it was on sale. Feel free to substitute it with spinach (fresh or frozen), silver beet, or baby spinach leaves!”

Chorizo Risotto with Kale

Chorizo Risotto with Kale

Indulge in a delectable risotto immersed in a flavorful tomato broth infused with the richness of chorizo. This creamy dish elevates the classic risotto experience.
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 3 cups chicken broth/stock , salt reduced

  • 2 tbsp tomato paste

  • 2 cups tomato passata (Note 1)


  • 1/2 tbsp olive oil

  • 350g (12oz) chorizo , some sliced and the remainder finely chopped (Note 7)

  • 1 onion , finely chopped (brown, white or yellow)

  • 2 garlic cloves , minced

  • 1 1/2 cups arborio rice (risotto rice), uncooked (Note 2)

  • 1/2 cup white wine (sub with chicken broth or water)


  • 5 cups kale leaves , removed from stalk, torn into bite size pieces (packed) (Note 3)

  • 2 - 4 + tbsp butter

  • Freshly grated parmesan cheese (optional)


Combine the Stock ingredients in a small saucepan and place it over medium-low heat. Once it's heated, reduce the heat to low to keep it warm (see Note 4).
In a pot or large skillet, heat some oil over high heat. Add the chorizo and cook until it turns golden brown. Transfer the chorizo to a bowl and set it aside. If there isn't enough red oil in the skillet from the chorizo, you can add a bit more oil.
Reduce the heat to medium. Cook the onion and garlic for about 5 minutes until they become translucent.
Add the rice and stir it to coat the grains with the oil until they turn translucent.
Pour in the wine, increase the heat to medium-high, and let it simmer while stirring until most of the wine has evaporated.
Lower the heat to medium-low and add 1 cup of the prepared stock. Stir leisurely until the rice mostly absorbs the liquid, then add another cup of stock. Continue this process, adding one cup of stock at a time, until the risotto is just cooked. To check if it's done, squeeze a grain – it should still be firm but thoroughly cooked, which should take about 15 minutes. Adjust the consistency to your liking – keep it slightly saucy as some liquid will be absorbed in the next step.
Once the risotto is ready (see Note 5), remove it from the stove.
Add a generous amount of butter (the more, the better!) and vigorously stir it in. This will activate the starch and make the risotto creamy. Now, incorporate the cooked chorizo and partially mix the kale into the risotto. Cover it with a lid and let it rest for 3 minutes to allow the kale to wilt.
Taste and adjust the seasoning with salt and pepper as needed. Serve promptly (see Note 6).


Tomato passata, available in bottles, is essentially pureed tomatoes and can be found in the pasta aisle of Australian supermarkets. Alternatively, you can blend canned tomatoes or substitute with 1 tablespoon of tomato paste, one 400g/14oz can of crushed tomatoes, and half a cup of water. Arborio is a specific type of rice designed for making risotto. Kale bunches can vary significantly in size, so I usually measure them in cups. To prepare kale leaves, remove the tough, thick stalk from the center of each leaf and tear them into bite-sized pieces. I used approximately 3 large kale leaves to yield 5 packed cups. Keeping the stock warm ensures that the risotto cooks evenly and becomes creamy, as it should be! Adding cold stock to the risotto can lower the temperature and result in a less creamy texture, with the risk of the rice's outer layer overcooking and becoming mushy before the inside is done. You might not need all the liquid; if necessary, you can use hot tap water to adjust the consistency. Remember that risotto doesn't store well, as it absorbs all the liquid and becomes firm. Leftovers can be repurposed for heavenly Arancini Balls (and here's a baked version) or transformed into fritters by adding egg and cheese. Make sure to use raw chorizo that requires cooking before consumption, not the cured chorizo that resembles salami and can be eaten without cooking.
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