Dinner for 4

Chorizo Kale Risotto

Name: Chorizo Kale Risotto
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 cups chicken broth/stock; 2 tbsp tomato paste; 2 cups tomato passata; 1/2 tbsp olive oil; 350 g chorizo; 1 onion; 2 cloves garlic; 1 1/2 cups arborio rice; 1/2 cup white wine; 5 cups kale leaves; 3 + tbsp butter; freshly grated parmesan cheese (optional)

Chorizo, rice, kale, and tomato simmer together gradually with broth for a creamy one-pot risotto.

Typical price

$14.60for 4 servings

$3.65 per serving$14.60 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: recipetineats.com

35 minstart to table
Mediumdifficulty
4servings as written
$$$typical cost tier

Spanish Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Broth or stock$0.07/oz typical	25 oz	$1.74Typical price
Canned tomatoes$0.08/oz typical	1 oz	$0.08Typical price
Tomato paste and sauce$0.10/oz typical	17 oz	$1.70Typical price
Bratwurst and other fresh sausage$4.99/lb typical	0.75 lb	$3.85Typical price
Onions$1.29/lb typical	0.4 lb	$0.52Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Wild, basmati, jasmine, arborio rice$0.15/oz typical	9.75 oz	$1.46Typical price
Kale$2.49 each typical	1.25	$3.11Typical price
Butter$0.40/oz typical	1.5 oz	$0.60Typical price
Parmesan$0.55/oz typical	0.25 oz	$0.14Typical price
Total for the servings shown		$14.60

Pantry staples you likely have

Olive and cooking oilWine, beer and spirits

Not included in the cost.

Ingredients

3 cups chicken broth/stock
2 tbsp tomato paste
2 cups tomato passata
1/2 tbsp olive oil
350 g chorizo
1 onion
2 cloves garlic
1 1/2 cups arborio rice
1/2 cup white wine
5 cups kale leaves
3 + tbsp butter
freshly grated parmesan cheese (optional)

Steps

Warm the broth, tomato passata, and tomato paste in a 4-quart pot over medium heat.
Heat the oil in a large 12-inch skillet over medium heat and cook the chorizo for 5 minutes, until browned and cooked through.
Add the onion and garlic, then cook for 3 minutes.
Stir in the rice and wine, then cook for 2 minutes.
Add the warm tomato broth one cup at a time, stirring often, and cook for 18 minutes until the rice is tender.
Cook sausage until it reaches 160 F inside.
Fold in the kale and butter, then cook for 2 minutes until the kale wilts and the risotto is creamy.