Chorizo Risotto

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On those extra cold winter days, my mom would usually make asopao de pollo.  Asapao is a Puerto Rican dish is sort of like a chicken and rice stew, cooked to a creamy, comforting perfection.  It sort of reminds me of risotto.  I also love paella, the quintessential Spanish dish that features all sorts of meat and/or seafood cooked together with saffron rice.  I combined some elements from both of these dishes, and create a delish new one, with this chorizo risotto.  It’s almost too good for words!  You can use any kind of chorizo-like sausage for this dish, I happened to have Colombian chorizo on hand, so that’s what I used. Feel free to get creative, Linguiça, Mexican chorizo, andouille, kielbasa and more would work perfectly in this dish.



1/2 lb Colombian (or other) chorizo, cooked and sliced into discs
3 1/2 cups chicken stock, preferably homemade
2 tablespoons extra-virgin olive oil
¾ cup finely diced onions
2 garlic cloves, minced
1 cup arborio rice
1 cup dry white wine
2 tablespoons achiote seeds
1/2 packet Sazon
1/4 cup cilantro, chopped
1 cup frozen peas, thawed
¼ cup thinly sliced scallions, plus more for garnish
1/2 cup grated Parmigiano Reggiano
Salt and pepper


Pour the chicken stock into a small stockpot and toss in the achiote seeds and the 1/2 packet of Sazon.  Heat the stock until it’s simmering.  Keep warm.


In a round bottom pot, heat the olive oil and add in the chopped onion and garlic. Saute for 3-4 minutes, until they’re fragrant and translucent.


Toss in the arborio rice, and stir for 2 minutes, until the rice is opaque around the edges.

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Add the wine and cook over medium-low heat until absorbed, about 5 minutes.


Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock a ½ cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.

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Once the rice is done, lower the heat to a simmer and stir in the grated Parmigiano.


Stir in the thawed peas and scallions.


Finally, stir in the chorizo and cilantro.  Add salt and pepper to taste.

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Serve with an extra sprinkle of chopped green onions, and a few cilantro leaves.


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I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.