Chorizo Pea Risotto Recipes

CHORIZO & PEA RISOTTO

Chorizo & pea risotto image

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

Provided by Sophie Godwin - Cookery writer

Time 35m

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 642 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 2.8 milligram of sodium

EASY CHORIZO AND PEA RISOTTO RECIPE - (4.9/5)

Easy Chorizo and Pea Risotto Recipe - (4.9/5) image

Provided by HeatherS

Number Of Ingredients 8

Ingredients

250 g chorizo sausage, skin removed
1/2 onion, diced
1 cup frozen peas
2 cups Arborio rice
4 1/2 cups chicken stock, boiling
1 tbsp. olive oil
1/2 cup Parmesan cheese, or to taste, grated
Zest of one lemon

Steps:

Preheat oven to 325F Cut and skinned chorizo in chunks and place in a food processor. Process until it resembles mince. Using an ovenproof pan, add the olive oil and onions and cook until softened. Turn up the heat and fry off the chorizo. Add the rice and peas, cook for 2 minutes, stirring, then add the boiling stock. Bring to the boil and place the lid on the pan or transfer to casserole dish. Bake for 16 minutes, without checking. Remove from oven and stir. It should be slightly wet. Add a little water, if required and stir. Add in the Parmesan and lemon zest and gently fold in. Serve immediately.

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