Cheesy chilli mushroom and chorizo risotto

This spicy risotto is cooked in a rice cooker for minimum effort and maximum flavour.

  • 40 mins cooking
  • Serves 4
  • Print


Cheesy chilli mushroom and chorizo risotto
  • 50 gram (1½ ounces) butter, chopped coarsely
  • 2 clove garlic, crushed
  • 1 fresh small red thai (serrano) chilli, sliced finely
  • 150 gram (4½ ounces) button mushrooms, sliced thinly
  • 2 cured chorizo sausages (340g), chopped coarsely
  • 1 1/2 cup (300g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 1 litre (4 cups) chicken stock, heated
  • 3/4 cup (60g) finely grated parmesan
  • 1 cup loosely packed fresh flat-leaf parsley leaves


Cheesy chilli mushroom and chorizo risotto
  • 1
    Combine butter, garlic, chilli, mushrooms and chorizo in a 2.5-litre (10-cup) rice cooker. Cook, stirring, for 3 minutes or until mushrooms begin to soften.
  • 2
    Add rice and wine; cook, stirring, for 1 minute or until liquid is almost evaporated. Add hot stock; secure lid. Cook for 25 minutes or until cooker automatically switches to keep warm.
  • 3
    Stir in parmesan and parsley; season to taste. Serve immediately.


You will need a 2.5-litre (10-cup) rice cooker for this recipe. This cooking time will result in a creamy risotto, if you like it thicker, stand the risotto in the cooker, covered, for about 5 minutes. This recipe is not suitable to freeze.

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