Name: Chorizo & broad bean risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
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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Chorizo & broad bean risotto

Chorizo & broad bean risotto

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.37 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal830
fat45g
saturates17g
carbs71g
sugars4g
fibre8g
protein41g
salt5.06g

Method

step 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.
step 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 TIPS

CHORIZO

This Spanish sausage comes in both fresh and dried varieties. The fresh are perfect for cooking, and the dried, which don’t necessarily need cooking, can be eaten as tapas. Chorizo gets its distinctive flavour from smoked paprika and can be either dulce (sweet) or picante (spicy).

Recipe from Good Food magazine, November 2011

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A star rating of 4.5 out of 5.37 ratings

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