Best Chorizo & pea risotto

• Preparation and cooking time

  • Prep:5 mins
  • Cook:30 mins
• 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

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Nutrition: Per serving

Nutrient	Unit
kcal	642
fat	25g
saturates	10g
carbs	68g
sugars	4g
fibre	6g
protein	34g
salt	2.8g

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

• 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.

• Source Link 

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