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Oven Baked Red Wine and Chorizo Risotto

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 -6
Author: Swah


  • 200 g chorizo diced
  • 25 g butter
  • 1 onion finely diced
  • 1 garlic clove finely chopped
  • 350 g SunRice White Long Grain Rice
  • 100 ml red wine
  • 1 can chopped tomatoes
  • 1 litre chicken stock
  • 75 g parmesan
  • 125 g frozen peas


  • Pre-heat your oven to 200 °C.
  • Place an ovenproof pan or casserole dish on the stovetop over medium heat (if you don't have an appropriate dish, cook the chorizo and onions in a fry pan and then transfer to an ovenproof dish).
  • Cook the diced chorizo and sauté until golden and crisp. Remove chorizo but leave fat in the pan.
  • Add butter to the pan and cook the onions until translucent (about 3-4 minutes).
  • Add the rice and stir to coat the grains, around 1-2 minutes.
  • Add the remaining wet ingredients - the red wine, chopped tomatoes and chicken stock. Clamp on a lid and place in the oven for 30 minutes.
  • In the final 5 minutes, stir in the frozen peas and half of the parmesan. Return to the oven.
  • The risotto is done when the moisture is absorbed and the rice is al dente.
  • Serve with remaining parmesan and enjoy!