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Chorizo & pea risotto

Contains pork – recipe is for non-Muslims only

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

  • Prep: 5 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 642
  • Carbohydrates 68
  • Saturated Fat 10
  • Sugar 4
  • Protein 34
  • Fat 25
  • Fibre 6
  • Salt 2.8

Nutrition per serving

  • Calories 642
  • Carbohydrates 68
  • Saturated Fat 10
  • Sugar 4
  • Protein 34
  • Fat 25
  • Fibre 6
  • Salt 2.8

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

Method

  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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