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Member recipe
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By thrifty (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
A chorizzo based rissotto with toms and bacon/chicken


  • 1 medium/large onion white or red
  • at least 3" of chorizzo cubed
  • 3 strips pork belly/diced or 1 chicken breast or same amount of bacon depends on your taste
  • half a chilli (optional)
  • spring onions (optional)
  • tomatoe pureee 2 tsp
  • 1 can chopped plum tomatoes
  • 4 cloves garlic chopped
  • 1/2 cup risotto or paella rice (pudding rice might work)
  • good knob of butter and a drizzle of olive oil
  • salt
  • peppr
  • basil (fresh)
  • balsamic vinagar
  • parsley (fresh)
  • 2 pints ish of chicken or veg stock (stock 3 cubes will do)


  • STEP 1
    in a large ish fry pan, put 3" of good chorizo cubed same amount of pork belly cubed 1/2" fry in a little olive oil untill chorrizo starts to release jucies and pork starts to brown...add one finley chopped onion and a knob of butter to the pan, and half a cup of paella or rissotto rice, and continue to fry for a few mins, until the rice looks see through ish, if it starts to burn add a small amount of liquid from the toms like a couple of table spoons or some of the stock, but not much.
  • STEP 2
    mean while prepare 2 pints of stock, chicken or veg, 1 can of chopped plum toms, salt pepper,tom puree, balsamic vinagar,fine chopped mixed colour peppers, half a de seeded chilli, and 4 cloves of chopped garlic, add the hard ingedients and fry for a couple of mins,
  • STEP 3
    then add the liquids,,except the stock,,heat up then add the stock gradually,
  • STEP 4
    the final thing should be slightly runny, and the rice aldente,
  • STEP 5
    finish with a a bit of fresh basil and parsley mixed into it at the last min and on top to serve. if you like shave some parmesan over.
  • STEP 6
    season it with salt and pepper to taste (if you used the chilli dont add the pepper )
  • STEP 7
    pork belly could be swapped for smoked thick bacon. and add chopped spring onions in a couple of mins from the end as well if you wish.

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