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Chorizo and pea risotto recipe
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Chorizo and pea risotto recipe

chorizo and pea risotto recipe
RatingDifficultyBeginner

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.

chorizo and pea risotto recipe
Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
Chorizo and pea risotto recipe
 200 g Chorizopealed and chopped
 300 g Risotto rice
 1.20 l Chicken stock
 200 g Frozen peas
 60 g Parmesangrated, plus extra to serve
 2 tbsp White wine vinegar
 1 tbsp Oil
Chorizo and pea risotto recipe
1

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.

2

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.

3

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.

Don't forget you can find all my delicious and affordable recipes here.

If you like this recipe don't forget to follow me on Facebook, Instagram & Twitter

You can find all my delicious and affordable recipes here.

chorizo and pea risotto recipe

Ingredients

Chorizo and pea risotto recipe
 200 g Chorizopealed and chopped
 300 g Risotto rice
 1.20 l Chicken stock
 200 g Frozen peas
 60 g Parmesangrated, plus extra to serve
 2 tbsp White wine vinegar
 1 tbsp Oil

Directions

Chorizo and pea risotto recipe
1

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.

2

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.

3

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.

Don't forget you can find all my delicious and affordable recipes here.

If you like this recipe don't forget to follow me on Facebook, Instagram & Twitter

You can find all my delicious and affordable recipes here.

chorizo and pea risotto recipe

Chorizo and pea risotto recipe

About Author

Part time Gardener | Part time Blogger | Dad

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