Grammy's Kitchen · Risotto · Chorizo & Kale Risotto
One of 89 risotto recipes we measured
18 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 302% | 453% |
| fat | 2% | 15% |
| protein add | 126% | 22% |
| vegetables and beans | 0% | 38% |
| aromatics | 68% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 720 g | 3 cups chicken broth/stock (, salt reduced) |
| 33 g | 2 tbsp tomato paste |
| 2 cups tomato passata ((Note 1)) | |
| 7 g | 1/2 tbsp olive oil |
| 350 g | 350g (12oz) chorizo (, some sliced and the remainder finely chopped (Note 7)) |
| 150 g | 1 onion (, finely chopped (brown, white or yellow)) |
| 6 g | 2 garlic cloves (, minced) |
| 278 g | 1 1/2 cups arborio rice ((risotto rice), uncooked (Note 2)) |
| 118 g | 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)) |
Method: 10 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Never before this recipe had I successfully made risotto. Many attempts many disappointments. However, the instructions for this were so precise that the preparation was a breeze and the outcome was fabulous. The rice was creamy and perfectly al dente. The” — a cook, 5.0★
“This is SO TASTY! Just used normal kale and even the kids that aren't fans were happy. My only question is that it took me a lot longer to get the liquid absorbed than the recipe? My cook time was a lot longer than was what was in the recipe. If anyone has” — a cook, 5.0★