Chorizo & pea risotto served on a plate

Chorizo & pea risotto

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(56 ratings)

Prep: 5 mins Cook: 30 mins


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 and extra info

Nutrition: Per serving

  • kcal642
  • fat25g
  • saturates10g
  • carbs68g
  • sugars4g
  • fibre6g
  • protein34g
  • salt2.8g
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  • 1 tbsp oil
  • 200g chorizo, peeled and chopped



    A 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



    A 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 is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

  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.

  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.

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Comments, questions and tips

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20th Jun, 2020
Great recipe, I was dubious when it said to add vinegar but this was so simple to make and so simple. This will definitely be on our weekly meal rotation now.
Lesley Thomson
6th Jun, 2020
Love this recipe. Really easy and tasty and I often add leftover veg like mushrooms and celery to it.
samantha watkins's picture
samantha watkins
5th Feb, 2020
This was such as easy dish to make. I had most of the ingredients at home already. Will be making this again FOR SURE!
Oli Macfarlane's picture
Oli Macfarlane
31st Jan, 2020
Full of flavour and a lovely creamy texture. I made my stock from stock cubes and it ended up a little bit salty but thats on me. Be very generous with the black pepper!
23rd Oct, 2019
I’ve made this a few times and is one of my ‘go to’ recipes when I’ve not got much in the fridge (I always have Chorizo though!). It’s really easy to make - okay, it’s a little time consuming as you have to stay stirring the stock into the rice, but it requires very little prep, only a few ingredients and is really tasty! I don’t find it greasy like one reviewer suggests. It’s creamy, easy, quick (ish) and very tasty! Try it, you won’t be disappointed.
25th Sep, 2019
Freshly grated Parmesan really makes this dish, it makes is so much more creamer than ready grated cheese. I replaced the Vinegar with 250ml white wine and only 1L of stock, very tasty and very quick & easy to make.
thomasbw's picture
29th Jul, 2019
Had no parmesan but it was fine without and added some frozen sweetcorn with the peas which worked really well. Easy to make and really satisfying.
29th Jul, 2019
Horrible, a plate of grease!, we love risotto so disappointed, went in the bin.
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18th Jun, 2020
I absolutely loathe rice...thank heavens for orzo! It has three main benefits in this delicious dish: you can dump all the stock in at once; if you use an ovenproof pan then 20 minutes in the oven will finish it without you having to stand over it; it doesn't have the abominable taste or texture of rice :-)
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