

Chorizo & Pea Risotto

Intermed..





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

Chorizo & Pea Risotto

Intermed..





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.