Recipe: Easy Tomato & Chorizo Risotto Using Parmalat’s New Flavoured Butters
Nothing gets me more exited than the launch of new food products. Especially when it’s something that I can use to easily elevate my cooking and support the carefully curated and long-running illusion that I’m a whizz in the kitchen. The new range of Parmalat medium fat flavoured butters is just the thing I need to continue my ruse.
These delicious flavoured butters are great to have on hand as a flavoursome addition to both sweet and savoury dishes. According to Parmalat, each flavour is inspired by popular cooking flavour combinations. The range aims to offer consumers a wider range of flavoured butter options than any other butter brand on the market, giving the opportunity for endless flavour combinations. The butters are best used in cooking and baking, but they are also spreadable, so can also whip them out to be used on bread and crackers to liven them up a bit.
If you’re looking for a way to enjoy a quick, flavour-packed bite, then I would suggest trying them on a slice of warm, freshly baked bread to get a true sense of the flavour offered by these little convenient flavoured butters. The range includes four flavours:
1. Lemon & Black Pepper: Unsalted Butter, Lemon Juice, Black Pepper, Salt, Parsley Dried.
2. Rosemary & Thyme: Unsalted Butter, Lemon Juice, Rosemary Rubbed, Thyme Rubbed, Salt, Origanum Rubbed
3. Smoked Paprika: Unsalted Butter, Paprika, Garlic, Salt, Lemon Juice, Smoke powder, Parsley Dried, Cayenne Pepper, Black Pepper
4. Honey & Cinnamon: Unsalted Butter, Honey, Cinnamon, Salt, Parsley Dried, Black Pepper
Each 150g Parmalat flavoured butter retails for R46,99.00 at your nearest Checkers and PnP stores.
Once you’re prepared to use them in your cooking it’s time to get creative. I tried my hand at this delicious Ucook recipe using Parmalat’s Paprika Butter and would highly recommend it on a cold winter’s day. Check out the full recipe below for Parmalat’s Tomato & Chorizo Risotto with feta, toasted pumpkin seeds & Parmalat’s Paprika Butter.
This vibrant dish by chef Rhea Hsu, combines the richness of ripe tomatoes and the smoky spiciness of chorizo, infused into a velvety risotto. Each bite is enhanced by notes of crumbled feta cheese, and a sprinkle of toasted pumpkin seeds provides a delightful crunch & nuttiness. Prepare to be captivated by the harmonious blend of flavours!
Tomato & Chorizo Risotto with Paprika butter
Hands-on Time: 30 minutes | Overall Time: 40 minutes
Serves: 2 People
INGREDIENTS & PREP
30ml Italian Seasoning (10ml Chicken Stock & 20ml NOMU Italian Rub)
400ml Tomato Passata
60g Sliced Pork Chorizo (roughly chopped)
1 Onion (peeled & diced)
20ml Tomato Paste
200ml Risotto Rice
10g Pumpkin Seeds
160g Baby Tomatoes (halved)
80ml Crème Fraîche
8g Fresh Parsley (rinsed, picked & finely chopped)
60g Parmalat’s Smoked Paprika Butter
40g Danish-style Feta (drained)
Oil (cooking, olive or coconut)
Salt & Pepper
Water
METHOD
1. TOMATO STOCK BASE Boil the kettle. Dilute the Italian seasoning with 800ml of boiling water. Stir in the tomato passata and set aside.
2. LOADED RISOTTO 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). Add the tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). 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. Repeat this process until the rice is cooked al dente, 20-25 minutes.
3. GOLDEN SEEDS Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
4. TOMATOES & CHORIZO 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). In the final 1-2 minutes, add the remaining chopped chorizo. Set aside, season, and cover.
5. FINISHING TOUCHES When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the chopped parsley, Parmalat’s Smoked Paprika Butter (to taste), and seasoning. Loosen with a splash of warm water if too thick.
6. DIG IN Dish up the tomato risotto. Top with the charred baby tomatoes & chorizo. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds. Garnish with the remaining chopped parsley and finish off with a crack of black pepper.
Well done, Chef!
Nutritional Information (Per 100g)
Energy 772kJ | Energy 185kcal
Protein 3.9g | Carbs 15g (of which sugars 3.2g) | Fibre 1.7g | Fat 11.8g (of which saturated 6.3g) | Sodium 334mg
