Spicy Chorizo-Olive Risotto

This is the best risotto ever. Really. It’s easy to make, really spicy and full of rich flavours. The difference between a risotto and rice with an accompanying sauce is that with a risotto, the rice is boiled inside the sauce, while it’s cooking, rather than boiled in water individually. Making risotto is more convenient because all you need is one pan, and it’s also better tasting because all the flavours involved can become combined with the rice.




  • 1 cup rice
  • 100g chorizo sausage, cut into small pieces
  • 15-20 semi-sour black olives
  • 3 cloves of garlic
  • 3-4 small chilli peppers
  • 1 medium-sized onion
  • 3-4 large juicy tomatoes, or a tin of tomato pulp (I prefer the pulp for this)
  • 2 cups white wine (you might need more along the way)
  • 1 heaped tablespoon Cajun spice blend
  • 2 heaped tablespoons tomato paste
  • a lot of fresh basil
  • extra virgin olive oil
  • sea salt and black pepper



  1. Fry onion, chilli and garlic in some olive oil.
  2. As soon as the garlic starts to brown, add the rice, white wine, tomatoes and tomato paste, and simmer for 5 minutes on high.
  3. Lower the temperature and add the chorizo, olives, basil and Cajun spices, and leave to simmer until the rice is ready.
  4. During this time, stir slowly and add white wine and/or water periodically to prevent the rice from drying out and sticking to the bottom of the pan.
  5. When the rice is ready, turn off the heat and mix in some fresh basil and 2 tablespoons of extra virgin olive oil (I use chilli-oil because I like it to be really hot).
  6. Tuck in 🙂



Sorry about the low-quality pics. I think my cam was feeling a bit under the weather last night.




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