2017 October

Spanish Chorizo and Rice Soup by ‘Stirmaker’ Kate

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This Spanish Chorizo and Rice Soup is thick and hearty, like a chili, but with a flavor profile that’s different from your typical chili. Much of the flavor comes from the cured Spanish chorizo, along with the onions, garlic, and red wine vinegar, of course.


The first version of this soup that I tried was a thin, brothy soup and while I liked the chorizo, chick peas, and kale, I thought the soup was definitely lacking substance. I’ve always liked tomato based soups so I swapped in some crushed tomatoes for some of the broth and water.


I also had a hunch that Della’s Basmati and Quinoa would be perfect for adding some bulk to the soup, without making it feel heavy, and I was pleased to discover that I was right. Now, with the addition of the rice and tomatoes, the soup feels like a hearty meal, perfect for warming up on a chilly night.


Spanish Chorizo and Rice Soup

Tasty Seasons – Kate Rogers

 Recipe Ingredients and Directions

Serves 6


1 tablespoon olive oil

1 large yellow onion, chopped

5 large cloves of garlic, minced

4 oz. cured Spanish chorizo, diced

1 ½ cups water

1 ½ cups low sodium chicken broth

28 oz. low sodium canned crushed tomatoes

(3) 15.5 oz. cans low sodium chick peas, rinsed and drained

2 bay leaves

½ cup Della Basmati and Quinoa

10 oz. kale, thick ribs removed and leaves chopped into small bite-sized pieces

1 tablespoon red wine vinegar

¼ teaspoon crushed red pepper



1. Heat the oil in a large, heavy bottomed soup pot over medium heat. Add the onion and sauté for 3 minutes, stirring occasionally, so that the onion starts to soften. Add the garlic and chorizo and sauté for 2 minutes, stirring occasionally.

2. Add the water, broth, crushed tomatoes, chick peas, and bay leaves. Stir and turn the heat up to high to bring the mixture to a boil. Add the Basmati and Quinoa, stir, cover, and turn the heat down to medium-low to keep at a simmer. Simmer for 20 minutes, stirring occasionally, until the rice is cooked.

3. Discard the bay leaves and stir in the kale, vinegar, and crushed red pepper. Stir and cook just until the kale softens a bit, 3 – 4 minutes. Serve hot. This soup is quite thick, which I like, but feel free to add more water if you prefer a thinner soup.

Spanish Chorizo and Rice Soup

Pumpkin Risotto with Bacon Crumbles and Fresh Sage by ‘Stirmaker’ Christine

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It’s officially Fall. It’s October. So naturally I am trying to sneak pumpkin into EVERYTHING I make. I know I’m not alone here. In fact, when I went to my local grocery store to gather the ingredients for this dish I searched high and low for pumpkin puree and snagged the last few cans from the very back of the shelf. That’s how much we love pumpkin. It’s selling out all over town.


This dish is simple. I promise. The ingredients do all the work for you. The only thing you need to do is….keep stirring. But after all that stirring you will be rewarded with a creamy, savory, risotto that tastes like Fall exploded in your mouth. Trust me, that’s a good thing. You can really cook this dish anytime but I recommend holding off for a particularly rainy or cool Fall day to up the coziness factor. Pour yourself a glass of white wine and turn on a Fellini film to really set the mood.


Pumpkin Risotto with Bacon Crumbles and Fresh Sage 

Serves 3-4


1 ¾ C Della Arborio Rice

5-6 C Chicken Stock

2 Cloves Garlic, diced

4-5 Shallots, diced

1 Can Pumpkin Puree

2 tsp Salt

1 tsp Freshly Cracked Pepper

½ C White Wine, (Dry—like Pinot Grigio)

5-6 Strips of Bacon, cooked and chopped into crumbles

Garnish: Parmesan Reggiano Cheese, 4-5 Fresh Sage Leaves, finely chopped



  1. In a large saucepan over medium low heat, fry bacon until fully cooked and crispy on both sides, turning when necessary. Remove from pan and discard most of the drippings.
  2. While the bacon is cooking, in a separate stockpot, add the chicken stock, keeping it warm over medium heat.
  3. To the bacon pan, add 3-4 tbsp butter allow to melt, then add shallot and garlic. Cook 3-4 min. Add rice, toast slightly over medium heat for about 2-3 min. Stir constantly, coating the grains with the fat. Reduce heat to medium low and add the white wine. Stir constantly until the wine is fully absorbed. Add the pumpkin puree. Continue stirring until rice starts absorb the moisture and looks like it needs more liquid.
  4. Ladle ¼ a cup of warm chicken stock (from stockpot) at a time, continue stirring, allow to absorb and then add another. Continue this process for about 20-30 min until rice becomes an al dente texture.
  5. Once the rice has reached the desired consistency, serve in shallow bowl and garnish with flakes of parmesan cheese, sage, and bacon crumbles. YUM!

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Pumpkin Risotto | Della Rice