Chorizo & pea risotto served on a plate

Chorizo & pea risotto

  • Rating: 5 out of 5.64 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan

Nutrition: Per serving
NutrientUnit
kcal642
fat25g
saturates10g
carbs68g
sugars4g
fibre6g
protein34g
salt2.8g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.64 ratings
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