Chorizo & pea risotto
- Sophie Godwin – Cookery writer
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Serves 4
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 4.7 out of 5.216 ratingsRate
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Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp oil
-
200g chorizo
peeled and chopped
-
300g arborio risotto rice
-
2 tbsp vinegar
(white wine vinegar if you have it)
-
1.2l chicken stock
(fresh is best), heated until simmering
-
200g frozen peas
-
60g parmesan
finely grated, plus extra to serve
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Nutrition: Per serving
-
kcal642
-
fat25g
-
saturates10g
-
carbs68g
-
sugars4g
low
-
fibre6g
high
-
protein34g
-
salt2.8g
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Method
-
step 1
Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
-
step 2
Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
-
step 3
Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.
Recipe from Good Food magazine, January 2018
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A star rating of 4.7 out of 5.216 ratings
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