Chorizo & broad bean risotto

Chorizo & broad bean risotto

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(17 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Fuse Spanish paprika flavoured sausage with Italian rice to create a simple yet indulgent dish with a bit of spice

Nutrition and extra info

Nutrition: per serving

  • kcal830
  • fat45g
  • saturates17g
  • carbs71g
  • sugars4g
  • fibre8g
  • protein41g
  • salt5.06g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g smoked bacon, diced
  • 2 shallots, chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic cloves, crushed
  • 350g small cooking chorizo



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1l hot chicken stock
  • 300g frozen broad beans


  1. Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.

  2. Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.

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Comments (16)

dwatson27's picture

Made again tonight! Fabulous again! You should try serving with grated Parmesan cheese! Make sure you use stock and white wine.

dwatson27's picture

Made this tonight for the first time. Gorgeous ! Fairly new to risotto meals but tried a few on this BBC Good Food site. Always enjoyed the results but Hubby says this is the best one yet!!! Followed recipe but substituted some white wine as part of the total fluids. Added home grown broad beans and peas - so very proud! Topped with Parmesan cheese. Delicious !!!!
Will defo make again!!!!

DanJ1980's picture

This dish was really easy to make and yummy too. Enjoyed by all the family. I used tinned beans not frozen and it was a poor substitute. Defo make again...

foodie64mum's picture

Delicious! I used fresh broad beans from the garden, double-podded, only 100g of chorizo and no bacon. The dish had a lovely flavour, and the chorizo balanced the broad beans beautifully. I chopped the chorizo into small pieces at the start, which worked well. Finally, I stirred in a knob of butter at the end with a bit of finely grated lime zest and left the risotto to stand for a couple of minutes before serving. I'll definitely be making this again.

snluker's picture

This was really tasty! Added parmesan on the top too, yummy!

stevie-bean's picture

Have made this on many occasions and that says it all really. Lovely big flavours. Very tasty

bwgrig's picture

Tried this tonight, great. I used onions and added crime frail he at the end plus some Parmesan to serve. Oh and I used fresh broad beans. Would definitely do again. The wife loved it!

mistysocks's picture

Made this tonight, fabulous flavours, was sorry when my plate was empty! Just added some parmesan when serving, will definately make this again!

kkulma's picture

Interesting, very hearty and perfect for such a gourmet-meat-eater like my boyfriend, but for me was a bit too heavy and full of fravour. I halfed chorizo - following some other comments here - and it was still very chorizo-y ;) So keep that in mind. All in all, tasty and easy to make, but not quite amazing.

sixfootaliw's picture

Very tasty if you like chorizo (hubby loves it!). I find it a little greasy and overpowered by the chorizo. It is very simple to make and I am sure next time I can tweak the levels of bacon and chorizo to make it five star!

eleanormayo's picture

Made this last night, but altered it slightly as left the bacon out and used ready diced cooking chorizo. Also added a splash of white wine before the stock and a small amount of parmesan at the end - very nice indeed!

bethocallaghan's picture

Very nice, not sure you need the bacon in it though. The chorizo gives enough flavour.

laurabee's picture

This is lovely!!

hollyjames's picture

I made this last night, There is a massive amount of chorizo. I would probably less next time I make it. Overall very yummy!

norathepixie's picture

Really yummy and easy to make but had a bit too much chorizo for my liking.

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