Colombian Pork and Sausage Risotto – Arroz Atollado

Horizontal flat lay of the spicy Colombian risotto in a white Dutch oven.

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This pork and sausage risotto is a typical dish of the Colombian region of Valle del Cauca and a true delicacy. The dish is cooked in one pot and yields creamy rice with potatoes, tender pork and zesty smoked sausage, mixed with incredibly flavorful hogao tomato sauce.

 

Colombian risotto in a white skillet and serving bowls.

 

Have I made you drool a little? I love risottos (see other risotto recipes at the bottom of the post), but this one is hands down the most delicious risotto I’ve tried yet. I promise you will love it too! If all Colombian dishes taste this good, I’m moving there ASAP! 

 

The ingredients might seem numerous, but honestly, the only thing I didn’t have on hand was the sausage and Sazon seasoning with azafrán (saffron). I had to go get it again because I didn’t pay attention the first time and got the one without azafrán.

 

WHAT IS IN COLOMBIAN RISOTTO?

 

The blend of these ingredients yields an outstanding dish that will make you beg for seconds:

  • Pork
  • Spicy smoked sausage
  • Potatoes
  • Homemade Colombian tomato sauce – hogao
  • Rice
  • Onions
  • Spices and herbs

 

Rice, potato, pork, chorizo sausage, and hogao sauce Colombian flavorful dish in a Dutch oven.

 

RISOTTO RECIPE VARIATIONS

 

If you’re not a fan of pork, you can use chicken for this Colombian sticky rice, the combination of both or even bacon. Some recipes include peas and carrots. The hogao sauce should not be substituted with any other tomato sauce if you want the authentic flavor.

 

This traditional Colombian risotto with #pork and sausage is an easy #dinner packed with amazing flavors! #rice #risotto #arrozatolladoClick to Tweet

 

WHAT IS HOGAO?

 

Hogao is the base for many traditional Colombian dishes and also used as a dipping sauce for fried plantains or as a topping for arepas. The ingredients for hogao are:

 

  • Tomato
  • Green onions
  • Bell pepper
  • Garlic
  • Sazon Goya with azafrán seasoning
  • Cumin
  • Black pepper
  • Cilantro

 

Hogao tomato sauce for Colombian risotto

Hogao

 

WHERE CAN I GET SAZON GOYA WITH AZAFRÁN?

 

Most grocery stores carry the sazon goya with azafrán along with other Hispanic ingredients. You can also order it on Amazon.

 

CAN I DOUBLE RISOTTO RECIPE?

 

Yes! You can easily double the recipe and I would highly recommend it even if you’re only feeding the family of four. We licked our plates clean and I wish we had leftovers the next day.

 

That being said, if you’re cooking for one or two, cut the ingredients in half.

 

Traditional Colombian delicacy - pork and sausage risotto with boiled eggs and avocado

 

HOW TO MAKE COLOMBIAN RISOTTO RECIPE

 

To make this dish, you will need a Dutch oven or a large skillet and a small saucepan.

 

  1. Brown the pork – heat the oil over medium-high heat and fry the pork until just browned on the outside.
  2. Cook the pork – add chicken broth and water to the skillet, cover and simmer for 20 minutes.
  3. Meanwhile, make the hogao sauce – in a small saucepan, heat the oil, tomato, green onions, red bell pepper, garlic, sazon goya with azafrán seasoning, cumin, pepper, and cilantro over medium heat. Cook on low for 15-20 minutes. Set aside.
  4. Combine ingredients – to the cooked pork, add sausage, potato, rice, and hogao sauce. Mix and simmer, covered, for 10 minutes then uncover and simmer until liquid is absorbed.

 

Ingredients and steps for making risotto - Colombian-style.

 

PORK AND SAUSAGE RISOTTO RECIPE TIPS

 

Don’t use long grain rice as it cooks longer and you might need more liquid. I personally always use either Jasmine or Basmati, unless I’m making Italian risotto and it requires Arborio rice.

 

OTHER RICE RECIPES YOU WILL LOVE:

 

ITALIAN RICE TIMBALE

SHRIMP RISOTTO

NIGERIAN JOLLOF RICE

SOUTH AFRICAN SULTANA RICE

QUICK AND EASY CHICKEN AND RICE DINNER

KURDISH RICE PILAF

BOSNIAN DJUVEC RICE

GERMAN SEAFOOD RICE SALAD

 

Skillet with risotto, sliced boiled eggs and avocado.

 

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ESSENTIALS

for Pork and Sausage Risotto


 


Horizontal flat lay of the spicy Colombian risotto in a white Dutch oven.
Print Recipe

Colombian Pork and Sausage Risotto - Arroz Atollado

This traditional Colombian risotto with pork and sausage is typically served for special occasions, but you will love its creamy texture with a spicy kick any day.
Prep Time15 mins
Cook Time50 mins
Course: Main Course
Cuisine: Colombian
Servings: 4
Author: jas

INGREDIENTS:

For Risotto

  • 3 tablespoons vegetable oil
  • 1 pound boneless country-style pork ribs or sirloin cut into 1”x1” cubes
  • 2 cups of water
  • 2 cups chicken broth and more if necessary
  • 1/4 teaspoon salt
  • 1 cup white rice I used Jasmine
  • 1 medium yellow potato cut into 1- inch pieces
  • 1/2 lb chorizo, andouille or another smoked sausage sliced
  • Chopped fresh cilantro for garnish

For Hogao Tomato Sauce

  • 2 tablespoons vegetable oil
  • 1 medium tomato chopped
  • 2 green onions chopped
  • 1 garlic clove minced
  • 1/4 cup red bell pepper finely chopped
  • 1 tablespoon sazon goya with azafrán seasoning (one small package)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons chopped fresh cilantro

DIRECTIONS:

  • In a Dutch oven, or large non-stick skillet, heat 3 tablespoons vegetable oil over medium-high heat. Add the 1 pound of cubed pork and cook about 4-5 minutes on each side, until cooked on the outside.
  • Add 2 cups of water and 2 cups of chicken broth. Season with 1/4 teaspoon salt, cover and cook on medium heat for 20 minutes.
  • Meanwhile, in a small saucepan, make hogao sauce by heating 3 tablespoons vegetable oil, 1 chopped tomato, 2 chopped green onions, 1 minced garlic, 1/4 cup chopped red bell pepper, 1 tablespoon sazon goya seasoning, 1/4 teaspoon ground cumin, 1/4 teaspoon freshly ground pepper, and 2 tablespoons chopped fresh cilantro.
  • Cook for 10 to 15 minutes over medium-low heat, stirring often. Remove from the heat and set aside.
  • To the skillet with cooked pork, stir in 1 cup rice, one yellow potato cut into 1-inch pieces, 1/2 lb smoked sausage and hogao sauce. Bring to a boil, cover and reduce the heat to medium-low. Simmer for 10-15 minutes, then uncover and cook, stirring occasionally, until all liquid has evaporated and rice and potatoes are cooked through, about 10 minutes.
  • If necessary, add more water until the rice has a consistency similar to risotto.
  • Remove from the heat and sprinkle with cilantro. Serve with fried green plantains (patacones or tostones), slices of avocado and hard-boiled eggs if desired. Enjoy!

RECIPE NOTES:

  • Don't use long grain rice as it cooks longer and you might need more liquid. I personally always use either Jasmine or Basmati, unless I'm making Italian risotto that requires Arborio rice.
  • Depending on the skillet and rice you're using (in case you can't follow recommendations), you might run into these two problems:
  1. The liquid has evaporated but your rice is still crunchy. Add more liquid to the dish so that rice can finish cooking.
  2. The dish is cooked but the consistency is runny. Continue cooking, stirring, until all liquid has evaporated and the dish is creamy.
  • You can substitute pork with chicken if you prefer.
  • Don't substitute the sazon goya seasoning, unless you can make your own.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Colombian Pork and Sausage Risotto - Arroz Atollado
Amount Per Serving
Calories 671 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 21g105%
Cholesterol 90mg30%
Sodium 914mg38%
Potassium 601mg17%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 1g1%
Protein 30g60%
Vitamin A 555IU11%
Vitamin C 18.1mg22%
Calcium 51mg5%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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16 Comment

  1. Reply
    Aleka
    May 28, 2019 at 7:54 am

    I have never made a traditional Columbian dish before but this recipe looks packed with flavor!! I really love any and all pork with rice so I know I’d love sausage in a spicy risotto!!

    1. Reply
      Jas
      May 28, 2019 at 8:28 am

      Thank you, Aleka! This risotto really is the best I’ve ever had! I know you will enjoy it. 🙂

  2. Reply
    Haley Seymour
    May 28, 2019 at 8:52 am

    This recipe looks amazing! I love trying out new and fresh flavors! Sometimes risotto recipes look challenging and intimidating, but this one looks approachable and delicious! Cannot wait to try it out!

    1. Reply
      Jas
      May 28, 2019 at 11:13 am

      So glad you like it, Haley! It is really easier to make than it looks. Hope you give it a try. xx

  3. Reply
    Kim | Give it Some Thyme
    May 28, 2019 at 10:35 am

    Such a huge fan of risotto and love all these layers of flavor especially with the combination of pork and sausage. Nothing like one pot, comfort food recipes! Looks fabulous Jas!

    1. Reply
      Jas
      May 28, 2019 at 11:12 am

      Thank you, Kim! We’re hooked to this recipe!

  4. Reply
    Chelsey
    May 28, 2019 at 5:55 pm

    Loving all of the rich flavors going on in this Columbian risotto! The Hagao tomato sauce sounds amazing with all of the yummy spices you used. This is definitely a dish my family would love!

    1. Reply
      Jas
      May 31, 2019 at 6:53 pm

      Thank you, Chelsey! I’m making it again soon. 🙂

  5. Reply
    Ron
    May 31, 2019 at 10:15 am

    You had me drolling just reading the title of the post. Your Arroz Atollado is right up my flavor ally. The taste must be profound with the sazon goya with saffron in it. I like to make Mexican rice with sazon goya con culantro y achiote, but I don’t think I’ve tried using the sazon goya with saffron. This dish with a cold beer and I’m all set.

    1. Reply
      Jas
      May 31, 2019 at 6:58 pm

      I’m positive you will like it, Ron. The sazon goya con culantro y achiote is the one I got by mistake. I’ll use it one way or the other, although I never tried it before. Mexican dirty rice sounds delicious too! And, of course, a cold beer. 🙂 Life is good!

  6. Reply
    David
    June 1, 2019 at 10:27 am

    I’ve never had a colombian dish before- that needs to change.

    1. Reply
      Jas
      June 4, 2019 at 12:34 am

      Yes, pronto!LOL Seriously, this dish is the best!
      Thanks for stopping in!

  7. Reply
    Karen (Back Road Journal)
    June 6, 2019 at 2:47 pm

    This reminds me of a dish my husband had and loved in Barcelona. I’ll be making this recipe for him soon.

    1. Reply
      Jas
      June 6, 2019 at 3:51 pm

      That’s awesome! I hope he’ll like it just as much! Thank you, Karen! xx

  8. Reply
    Ron
    September 13, 2019 at 5:25 am

    Hi Jas, just a quick update. My son recently visited from the US and brought a care package which contained Sazon Goya with azafrán packets as well as many other yummy things. So, last night I finally got a chance to make your Colombian Pork and Sausage Risotto. We made a couple of changes. I omitted the pork as we’re trying to cut down on such, but couldn’t resist adding 300 gr of fresh Spanish chorizo sausage. Also traded black beans for the potatoes ( a better carb they tell me). The dish turned out fantastic, one we’re surely going to repeat. We served it with grilled Brazilian style salmon. A perfect match and a perfect meal. Thanks for this one, it’s truly a keeper. Also, I’ve posted an image of our cook and tagged @all_thats_jas.

    1. Reply
      Jas
      September 16, 2019 at 6:55 pm

      Hi Ron, sorry for the late response. I did see your post on IG. Funny, I was making the recipe again around the same time as you and I changed pork to chicken and potatoes to beans and corn. I didn’t even have sausage but I think the hogao sauce is what makes the dish extremely tasty. I’m so happy you all enjoyed it. I’ll try it with fish next time. 🙂

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