Chorizo and pea risotto recipe -

4.60 from 5 votes

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.

Course Main Course, Dinner, Midweek Meals

Cuisine Italian, Mediterranean, 15 - 30 minutes

Keyword mid-week, rice, sticky rice, easy cooking, risotto, chorizo, quick recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 602kcal

Cost £3.50

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

Nutrition