Chorizo & pea risotto
Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisp chorizo and parmesan.
Serves 4 Prep 5 mins Cook 30 mins
1 tbsp oil 200g chorizo, peeled and chopped 300g arborio risotto rice 2 tbsp vinegar (white wine vinegar if you have it) 1.2 litres chicken stock (fresh is best), heated 200g frozen peas 60g parmesan, finely grated, plus extra to serve
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 some extra grated parmesan.
PER SERVING 642 kcals, fat 25g, saturates 10g, carbs 68g, sugars 4g, fibre 6g, protein 34g, salt 2.8g