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Chorizo & Pea Risotto
Chef
Intermed..
StarStarStarStarStar

This indulgent chorizo and pea risotto is a fabulous store cupboard dinner to whip out when unexpected guests appear.

PREP IN
10 MIN
COOK IN
30 MIN
SERVE
4
SHARE &COMMENT
pea_chorizo_risotto_recipe_i_love_cooking
Chorizo & Pea Risotto
Chef
Intermed..
StarStarStarStarStar
SHARE &COMMENT
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
4

Introduction

This indulgent chorizo and pea risotto is a fabulous store cupboard dinner to whip out when unexpected guests appear.

Ingredients

  • 1 tbsp olive oil
  • 150g chorizo, chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 300g risotto rice
  • 1 glass wine
  • 1 litre chicken stock
  • 150g frozen peas
  • Zest of ½ lemon

Method

  • 1. Heat the oil in a medium sized saucepan and fry the chorizo until it starts to crisp. Remove to some kitchen paper. Add the onion to the pan, cooking for about 8 minutes, until the onion is softened. Stir in the garlic and the chorizo, stirring so that everything cooks and the chorizo begins to crisp.
  • 2. Stir in the rice, coating with the chorizo juices. Pour in the wine, and stir constantly until the wine has been absorbed by the rice. Add the hot stock, a ladle at at time, until the rice has cooked. Just before the last ladle of stock, poor in the peas and stir until the stock has been absorbed.
  • 3. Stir in the chorizo for a minute or two, and serve in large bowls with some lemon zest grated over the top.

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