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Tomato & Chorizo Risotto With Feta, Toasted Pumpkin Seeds & Paprika Butter

This vibrant dish combines the richness of ripe tomatoes and the smoky spiciness of chorizo, infused into a velvety risotto.

Each bite of this risotto is enhanced by notes of crumbled feta cheese, and the sprinkle of toasted pumpkin seeds provides a delightful crunch & nuttiness.

Tomato & Chorizo Risotto With Feta, Toasted Pumpkin Seeds & Paprika Butter

Rhea Hsu

Hands-on Time: 30 minutes

Overall Time: 40 minutes

Serves: 2 People


  • 30 ml Italian Seasoning (10 ml Chicken Stock + 20 ml NOMU Italian Rub)

  • 400 ml Tomato Passata

  • 60 g sliced pork chorizo, roughly chopped

  • 1 onion, peeled & diced

  • 20 ml tomato paste

  • 200 ml risotto rice

  • 10 g pumpkin seeds

  • 160 g baby tomatoes, halved

  • 80 ml crème fraîche

  • 8 g Fresh Parsley rinsed, picked & finely chopped

  • 60 g Parmalat’s Smoked Paprika Butter

  • 40 g Danish-style feta, drained

  • Oil (cooking, olive or coconut)

  • Salt & Pepper

  • Water


  1. Dilute the Italian seasoning with 800 ml boiling water. Stir in the tomato passata and set aside.

  1. Place a pot over medium-high heat with a drizzle of oil. When hot, fry ½ the chopped chorizo and the diced onion until golden, 4-5 minutes (shifting occasionally).

  2. Add the tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly).

  3. Reduce the heat to medium, add a ladleful of the tomato stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed.

  4. Repeat this process until the rice is cooked al dente, 20-25 minutes.

  1. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally).

  2. Remove from the pan and set aside.

  1. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved baby tomatoes until charred, 3-4 minutes (shifting occasionally).

  2. In the final 1-2 minutes, add the remaining chopped chorizo.

  3. Set aside, season, and cover.

  1. When the risotto is done, remove from the heat and stir through the crème fraîche, ½ of the chopped parsley, Parmalat’s Smoked Paprika Butter (to taste), and seasoning.

  2. Loosen with a splash of warm water if too thick.

  3. Dish up the tomato risotto and top with the charred baby tomatoes & chorizo.

  4. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds.

  5. Garnish with the remaining chopped parsley and finish off with a crack of black pepper.


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