Chorizo & broad bean risotto

Chorizo & broad bean risotto

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(33 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, questions and tips

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6th May, 2017
Very surprised no-one suggested flat leaf parsley, which tied the flavours together nicely, we found. Agree that the bacon seems irrelevant
22nd Jun, 2016
Made again tonight! Fabulous again! You should try serving with grated Parmesan cheese! Make sure you use stock and white wine.
30th Jul, 2015
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
31st Jan, 2015
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...
2nd Aug, 2014
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
17th Jul, 2014
This was really tasty! Added parmesan on the top too, yummy!
12th Feb, 2014
Have made this on many occasions and that says it all really. Lovely big flavours. Very tasty
17th Aug, 2012
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!
25th Jun, 2012
Made this tonight, fabulous flavours, was sorry when my plate was empty! Just added some parmesan when serving, will definately make this again!
24th Feb, 2012
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.


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