Best Chorizo and Courgette Risotto

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Here is my go-to chorizo and courgette risotto recipe, with creamy arborio rice, spicy chorizo sausage, tender courgettes, and plenty of parmesan cheese stirred in at the end.

This risotto has become our weeknight dinner hero when I want something that feels fancy but doesn’t require too much fuss. The kids love the chorizo, and I love sneaking in extra vegetables without any complaints.

What Kind of Chorizo Should I Use?

For this risotto, you’ll want to use Spanish-style chorizo, which is a cured, firm sausage that you can slice and cook until crispy. This is different from Mexican chorizo, which is soft and crumbly – so make sure you’re grabbing the right type at the store. The mild chorizo called for in this recipe is perfect if you want that smoky, paprika flavor without too much heat, but feel free to go with spicy chorizo if you like a bit more kick. Look for chorizo that feels firm to the touch and has a deep red color from the paprika. You can usually find it in the deli section or with the other cured meats, and it should slice easily when you’re ready to cook.

Options for Substitutions

This risotto has some room for swaps, but let’s talk about what you can change and what you really shouldn’t:

• Arborio rice: This is one ingredient I wouldn’t mess with – arborio rice is what gives risotto its creamy texture. If you absolutely can’t find it, carnaroli or bomba rice work, but regular long-grain rice just won’t give you the same results.
• Chorizo: You can swap mild chorizo for spicy if you like heat, or try Italian sausage, pancetta, or even bacon for a different flavor profile. Just remove the casings and crumble it as it cooks.
• Courgette (zucchini): Yellow squash works perfectly here, or you could use diced bell peppers, mushrooms, or asparagus cut into small pieces.
• Soffritto mix: If you can’t find this pre-made mix, make your own with finely diced onions, carrots, and celery – about 1 cup total should do it.
• Baby spinach: Arugula, kale (remove tough stems first), or even frozen spinach (thawed and drained) work well. Add frozen spinach earlier in the cooking process.
• Parmesan cheese: Pecorino Romano or aged Manchego can substitute, but avoid pre-shredded cheese if possible – freshly grated melts much better into the risotto.

Watch Out for These Mistakes While Cooking

The biggest mistake when making risotto is adding all the liquid at once, which prevents the rice from releasing its starch properly and creating that creamy texture – instead, add the boiling water one ladle at a time, stirring constantly until each addition is absorbed before adding more.

Another common error is cooking the chorizo too quickly on high heat, which can make it tough and greasy, so start with medium heat and let it render its fat slowly to get the best flavor and texture.

Don’t forget to dice your courgette into small, even pieces so they cook at the same rate as the rice, and add the spinach only in the last few minutes of cooking to prevent it from becoming mushy.

Finally, resist the urge to stop stirring – constant stirring is what releases the starch from the arborio rice and gives you that signature creamy consistency without needing cream.

What to Serve With Chorizo and Courgette Risotto?

This hearty risotto is pretty much a complete meal on its own, but I love serving it with a simple arugula salad dressed with lemon and olive oil to cut through all that creamy richness. A slice of crusty bread or some garlic bread on the side is perfect for scooping up every last bit of that cheesy, chorizo-packed goodness. If you want to make it feel more like a fancy dinner, a glass of crisp white wine pairs beautifully with the smoky chorizo flavors. You could also add a side of roasted vegetables like bell peppers or zucchini if you’re looking to get more veggies on the plate.

Storage Instructions

Keep Fresh: Your chorizo and courgette risotto will keep nicely in the fridge for up to 3 days in an airtight container. The rice might absorb some of the liquid as it sits, but that’s totally normal. I actually think it tastes even better the next day when all those flavors have had time to meld together!

Freeze: This risotto freezes surprisingly well for up to 2 months in freezer-safe containers. Just portion it out into individual servings before freezing – it makes weeknight dinners so much easier. The texture will be slightly different when thawed, but still really satisfying.

Warm Up: To bring your risotto back to life, add a splash of water or broth and heat it gently on the stovetop over medium-low heat, stirring frequently. You can also microwave it in 30-second intervals, stirring between each round. It might look a bit thick at first, but it’ll loosen up as it warms through.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 80-90 g
• Carbohydrates: 150-170 g

Ingredients

For the risotto base:

• 1 tbsp olive oil
• 1 packet mild chorizo sausage
• 1 zucchini, thinly sliced
• 1 bag pre-chopped soffritto vegetables
• 1 packet arborio rice
• 1 packet garlic puree
• 1 packet concentrated tomato paste
• 2 cups boiling water
• 1 sachet nan’s special seasoning

To finish and serve:

• 40 g unsalted butter
• 1 bag baby spinach
• 1 packet shredded parmesan cheese

Step 1: Prepare Ingredients and Preheat Oven

• 1 packet mild chorizo sausage
• 1 zucchini, thinly sliced
• 1 bag pre-chopped soffritto vegetables
• 1 packet garlic puree
• 1 packet concentrated tomato paste
• 1 packet arborio rice
• 1 sachet Nan’s Special Seasoning
• 2 cups boiling water

Preheat your oven to 220°C (200°C fan-forced).

Cut the mild chorizo sausage into 1cm chunks and thinly slice the zucchini into half-moons.

Have your soffritto vegetables, garlic puree, tomato paste, arborio rice, and Nan’s Special Seasoning ready.

Meanwhile, boil the kettle to prepare for adding hot water later.

Step 2: Sauté Chorizo and Vegetables

• 1 tbsp olive oil
• chorizo sausage, cut into chunks (from Step 1)
• pre-chopped soffritto vegetables (from Step 1)

Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat.

Add the chorizo chunks and pre-chopped soffritto vegetables, stirring frequently.

Cook until the chorizo is starting to brown and the vegetables have softened slightly, about 3-4 minutes.

Step 3: Add Rice, Flavorings, and Zucchini

• arborio rice (from Step 1)
• garlic puree (from Step 1)
• concentrated tomato paste (from Step 1)
• Nan’s Special Seasoning (from Step 1)
• 2 cups boiling water (from Step 1)
• zucchini, thinly sliced (from Step 1)
• chorizo and soffritto mixture (from Step 2)

Add the arborio rice, garlic puree, concentrated tomato paste, and Nan’s Special Seasoning to the pan with the sautéed chorizo and vegetables.

Stir constantly for about 1 minute until fragrant.

Remove the pan from the heat and add the boiling water and thinly sliced zucchini.

Stir everything together to combine well, then transfer the mixture into a baking dish and cover tightly with foil.

Step 4: Bake the Risotto

• risotto mixture (from Step 3)

Place the foil-covered baking dish in the preheated oven and bake for 24-28 minutes, or until the liquid has been absorbed and the risotto rice is ‘al dente’ (just cooked through but still slightly firm in the centre).

When the risotto is ready, remove it from the oven and discard the foil.

Step 5: Finish the Risotto

• 40 g unsalted butter
• 1 bag baby spinach
• 1 packet shredded Parmesan cheese (use half)

Once the risotto is done baking, immediately stir through the unsalted butter, baby spinach leaves, and half of the shredded Parmesan cheese.

Season to taste with salt and pepper if desired.

If the risotto looks a bit dry, stir through a splash of water to loosen the texture.

I like to let the spinach wilt fully in the hot risotto before serving—it adds a nice color and freshness.

Step 6: Serve and Garnish

• remaining shredded Parmesan cheese (from Step 5)

Divide the creamy chorizo and vegetable risotto between bowls.

Top each serving with the remaining shredded Parmesan cheese, and enjoy your meal while it’s hot!