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

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