Sun-dried tomato and chorizo risotto | Arctic Gardens

Name: Sun-dried tomato and chorizo risotto | Arctic Gardens
Ingredients: 1 L (4 cups) chicken broth; 337 g (1/2 a bag of 675 g); Arctic Gardens vegetables for spaghetti; 60 ml (1/4 cup) oil-dried tomatoes, chopped. (Reserve a tablespoon of oil for cooking.); 125 ml (1/2 cup) chorizo, diced; 5 cloves of garlic, chopped; 375 ml (1 1/2 cup) arborio rice; 250 ml (1 cup) white wine; 15 ml (1 tbsp) tomato concentrate; 30 ml (2 tbsp) butter (for the risotto); 250 ml (1 cup) grated parmesan; Salt and pepper, to taste; 30 ml (2 tbsp) butter (for the scallops); 12 large scallops; Fresh basilic

www.arcticgardens.ca

Let yourself be inspired by this tasty sun-dried tomato, scallop and chorizo risotto, prepared using our vegetables for spaghetti. It’s the perfect meal idea for those weeknights when everything is...

View full recipe on www.arcticgardens.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.arcticgardens.ca.

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Ingredients

1 L (4 cups) chicken broth
337 g (1/2 a bag of 675 g)
Arctic Gardens vegetables for spaghetti
60 ml (1/4 cup) oil-dried tomatoes, chopped. (Reserve a tablespoon of oil for cooking.)
125 ml (1/2 cup) chorizo, diced
5 cloves of garlic, chopped
375 ml (1 1/2 cup) arborio rice
250 ml (1 cup) white wine
15 ml (1 tbsp) tomato concentrate
30 ml (2 tbsp) butter (for the risotto)
250 ml (1 cup) grated parmesan
Salt and pepper, to taste
30 ml (2 tbsp) butter (for the scallops)
12 large scallops
Fresh basilic