PARMALAT’S TOMATO & CHORIZO RISOTTO With Feta, Toasted Pumpkin Seeds & Parmalat’s Paprika Butter

This vibrant dish combines the richness of ripe tomatoes and the smoky spiciness of chorizo, infused into a velvety risotto. Each bite is enhanced by notes of crumbled feta cheese, and a sprinkle of toasted pumpkin seeds provides a delightful crunch and nuttiness. Prepare to be captivated by the harmonious blend of flavours!

Prep time: 30 minutes
Overall Time: 40 minutes

Serves 2

INGREDIENTS

• 30ml Italian seasoning (10ml chicken stock & 20ml Nomu Italian rub)
• 400ml tomato passata
• 60g sliced pork chorizo, roughly chopped
• 1 onion, peeled & diced
• 20ml tomato paste
• 200ml risotto rice
• 10g pumpkin seeds
• 160g baby tomatoes, halved
• 80ml crème fraîche
• 8g fresh parsley, rinsed, picked & finely chopped
• 60g Parmalat’s smoked paprika butter
• 40g Danish-style feta, drained
• oil (cooking, olive or coconut)
• salt & pepper
• water

METHOD

1. Tomato stock base: Boil the kettle. Dilute the Italian seasoning with 800ml of boiling water. Stir in the tomato passata and set aside.
2. Loaded risotto: Place a pot over medium-high heat with a drizzle of oil. When hot, fry ½ the chopped chorizo and the diced onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Reduce the heat to medium, add a ladleful of the tomato stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
3. Golden seeds: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
4. Tomatoes & chorizo: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved baby tomatoes until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the remaining chopped chorizo. Set aside, season, and cover.
5. Finishing touches: When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the chopped parsley, Parmalat’s Smoked Paprika Butter (to taste), and seasoning. Loosen with a splash of warm water if too thick.
6. Dig in: Dish up the tomato risotto. Top with the charred baby tomatoes & chorizo. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds. Garnish with the remaining chopped parsley and finish off with a crack of black pepper.

Nutritional Information

Per 100g

• Energy 772kJ
• Energy 185kcal
• Protein 3.9g
• Carbs 15g of which sugars 3.2g
• Fibre 1.7g
• Fat 11.8g of which saturated 6.3g
• Sodium 334mg

Allergens
Dairy, allium, sulphites