Chorizo & broad bean risotto

Chorizo & broad bean risotto

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(13 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
830
protein
41g
carbs
71g
fat
45g
saturates
17g
fibre
8g
sugar
4g
salt
5.06g

Ingredients

  • 1 tbsp olive oil
  • 100g smoked bacon, diced
  • 2 shallots, chopped
  • 2 garlic cloves, crushed
  • 350g small cooking chorizo
  • 300g risotto rice
  • 1l hot chicken stock
  • 300g frozen broad beans

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Method

  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.

Recipe from Good Food magazine, November 2011

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Comments

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foodie64mum's picture
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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
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This was really tasty! Added parmesan on the top too, yummy!

stevie-bean's picture
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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
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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
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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
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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
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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
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Very nice, not sure you need the bacon in it though. The chorizo gives enough flavour.

laurabee's picture
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This is lovely!!

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

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