Chorizo and pea risotto recipe

Chorizo and pea risotto recipe

This chorizo and pea risotto recipe is the perfect midweek meal for a busy family.

 It only takes a few minutes to prepare and 30 minutes to cook. The kids love it and always ask for a second helping. It is versatile too. If you don’t have any chorizo, replace it with some bacon or perhaps some leftover chicken from your Sunday Roast.

 I always like to make recipes quick and easy. With only three steps and 30 minutes of cooking, this fits the bill well. Give it a go and let me know what you think.

Rissoto

Risotto is a classic Italian dish that has been enjoyed by people around the world for centuries. It is a versatile dish that can be made in many different ways, with a wide range of ingredients. One popular variation is chorizo and pea risotto. This combines the smoky, spicy flavour of chorizo with the sweetness of fresh peas. But where did risotto come from, and how did it become so beloved?

The origins of risotto can be traced back to northern Italy, where it was first mentioned in a recipe from the late 18th century. The word “risotto” comes from the Italian word “riso,” which means rice. However, rice was not always a staple in Italy. In fact, it was only introduced to the country in the 15th century by the Arabs, who brought it over from Spain.

The first risottos were made with simple ingredients like butter, cheese, and onions. It wasn’t until the mid-19th century that more elaborate recipes began to appear, with the addition of meats, vegetables, and spices. Today, there are countless variations of risotto, each with its own unique flavour and texture.

Pea and Chorizo Risotto

Chorizo and pea risotto is a relatively recent addition to the world of risotto, but it has quickly become a favourite. Chorizo is a type of sausage that originated in Spain, but it is now popular all over the world. It is made from pork and flavoured with smoked paprika and other spices, giving it a smoky, spicy flavour that pairs perfectly with the sweetness of fresh peas.

To make chorizo and pea risotto, start by cooking the chorizo until it is browned and crispy. Remove it from the pan and set it aside, then sauté some onions and garlic in the same pan until they are soft and fragrant. Add the rice and stir until it is coated in the oil, then gradually add the stock, stirring constantly, until the rice is cooked through and creamy. Add the peas and chorizo back into the pan, along with some grated Parmesan cheese and a knob of butter, and stir until everything is heated through and well combined.

Quick and Easy Recipe

One of the things that makes risotto so special is the way it is cooked. Unlike other rice dishes, risotto is cooked slowly, with hot stock added gradually to the rice as it cooks. This constant stirring and adding of stock creates a creamy, luxurious texture that is unlike anything else.

Risotto has become a staple of Italian cuisine and is enjoyed in homes and restaurants all over the world. It is a dish that is beloved for its simplicity, versatility, and comforting flavour. Whether you’re making a classic risotto with butter and cheese, or trying something new like chorizo and pea risotto, there is no denying the delicious appeal of this iconic dish.

Chorizo and pea risotto

 

chorizo and pea risotto recipe

Chorizo and pea risotto recipe

This chorizo and pea risotto recipe is the perfect midweek meal for a busy family. It only takes a few minutes to prepare and 30 minutes to cook. The kids love it and always ask for a second helping. It is versatile too. If you don't have any chorizo, replace it with some bacon or perhaps some leftover chicken from your Sunday Roast. I always like to make recipes quick and easy. With only three steps and 30 minutes of cooking, this fits the bill well. Give it a go and let me know what you think.

How many stars do you give this recipe

Recipe Cost £3.50
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course, Dinner, Midweek Meals
Cuisine Italian, Mediterranean, 15 - 30 minutes
Servings 4
Calories 602 kcal

Ingredients
  

Chorizo and pea risotto recipe

  • 200 g Chorizo
  • 300 g Risotto rice
  • 1.2 l Chicken stock
  • 200 g Frozen peas
  • 60 g Parmesan
  • 2 tbsp White wine vinegar
  • 1 tbsp Oil

Instructions
 

Chorizo and pea risotto recipe

  • Heat the oil in a frying pan and chuck in the chorizo. Cook it until it starts to crisp up and the oil has been released.
    1 tbsp Oil, 200 g Chorizo
  • Pour the rice into the pan and stir until the rice is coated in the oil. Add the vinegar followed by the stock. When adding the stock do it a little at a time, ensuring it is absorbed by the rice. continue doing this for around twenty minutes.
    300 g Risotto rice, 2 tbsp White wine vinegar, 1.2 l Chicken stock
  • Add the peas, parmesan and the remainder of the stock and give it a stir. Once the cheese has melted, season with black pepper and serve. I promised quick, easy and delicious. This is perfect for a busy family midweek meal. I hope you like this recipe as much as we did.
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    200 g Frozen peas, 60 g Parmesan
    chorizo and pea risotto recipe

Nutrition

Calories: 602kcalCarbohydrates: 69.6gProtein: 25.7gFat: 23.7gSaturated Fat: 9.7gCholesterol: 55mgSodium: 1765mgPotassium: 364mgFiber: 3.7gSugar: 3.4gCalcium: 0mgIron: 0mg
Keyword mid-week, rice, sticky rice, easy cooking, risotto, chorizo, quick recipe
Tried this recipe?Let us know how it was!

Nutrition Facts
Chorizo and pea risotto recipe
Amount per Serving
Calories
602
% Daily Value*
Fat
 
23.7
g
36
%
Saturated Fat
 
9.7
g
61
%
Cholesterol
 
55
mg
18
%
Sodium
 
1765
mg
77
%
Potassium
 
364
mg
10
%
Carbohydrates
 
69.6
g
23
%
Fiber
 
3.7
g
15
%
Sugar
 
3.4
g
4
%
Protein
 
25.7
g
51
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.

 

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