Chorizo and Pea Risotto

Chorizo and Pea Risotto

Chorizo and Pea Risotto — prep 5 min, cook 35 min, serves 3. View the full ingredients and method on SmartBites.

Prep time
5 min
Cook time
35 min
Total time
40 minutes
Servings
3

Recipe tags

  • Family Favourite
  • One Pot
  • Italian

Ingredients

  • 100 g Chorizo
  • 50 g Garden Peas
  • 2 item Chicken Stock Cube
  • 300 g Risotto Rice
  • 75 g Grated Parmesan
  • 2 tsp Chopped Garlic
  • 2 tbsp White Wine Vinegar
  • 1 tbsp Olive Oil
  • 1 pinch Salt
  • 1 pinch Pepper

Method

  1. Slice the chorizo thinly.
  2. Heat the oil in a frying pan and add the chorizo slices and chopped garlic. Fry for 5 minutes until starting to crisp.
  3. Meanwhile, make up 1 litre of chicken stock with the stock cubes.
  4. Add the rice to the frying pan and stir for 1 minute. Add the vinegar and stir for 1 more minute.
  5. Add some of the chicken stock to the pan and simmer. Keep adding more stock until all used, this should take around 25 minutes.
  6. Add the peas and half of the parmesan and keep on low for another 2 minutes. Add more water if needed and season with salt and pepper.
  7. Serve sprinkled with the remaining parmesan and freshly ground pepper.

Notes

  • A simple but tasty meal you can usually whip up from your pantry ingredients.

Tips

  • Serve with warm crusty bread.