Spanish “’nduja” rice


You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 2 T olive oil
  • 2 T butter
  • 2 shallots, roughly chopped
  • 3 cloves garlic
  • 2 bay leaves
  • 320 g risotto rice
  • ½ cup dry white wine
  • 100 g chorizo, blended to make a paste
  • 1 litre vegetable stock
  • 50 g dried red kidney beans, soaked
  • salt, to taste

Cooking Instructions

1. Heat the the olive oil and butter in a large pan over a medium heat. Add the shallots, garlic and bay leaves and sweat for 5 minutes, then add the rice and cook until the rice is too hot to touch, about 5 minutes.

2. Deglaze the pan with the wine, then cook until syrupy.

3. Add the chorizo and cook until slightly crispy. Add the vegetable stock and beans and cook for a further 30 minutes, or until the rice is tender. Season to taste.

Cook's note: Nduja ( say “en-DOO-ya”) is a spicy, spreadable pork sausage from Calabria in southern Italy. It’s similar to sobrassada from Spain, and loosely based on French andouille. Its spicy flavour comes from roasted peppers and it’s usually served spread onto crusty bread or mixed into pasta sauces. It’s not easy to come by, so we blitzed chorizo into a paste to make our own version.

Find more rice recipes here.

Photographs: Andrea Van Der Spuy
Food assistants: Bianca Strydom and Irinja Bekker

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes