Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan
Nutrition and extra info
Nutrition: Per serving
- kcal642
- fat25g
- saturates10g
- carbs68g
- sugars4g
- fibre6g
- protein34g
- salt2.8g
Ingredients
- 1 tbsp oil
- 200g chorizo, peeled and chopped
Chorizo
chore-reeth-ohA coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 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
Peas
p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 60g parmesan, finely grated, plus extra to serve
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Method
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.
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.
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.
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