Spicy Chorizo & Peas Risotto Recipe

Would you believe me if I tell you I have never cooked risotto? France is so close to Italy but still I have been missing out! This risotto recipe is full of flavour, and even looks good, which is pretty rare in a risotto, isn’t it?! The chorizo gives great flavour and the peas are good for you! 

400 g Aborio Rice
1 L Chicken (or vegetable) stock
200 g Chorizo sausage (sliced)
1/2 cup garden peas
1 onion (finely chopped)  
1 small clove garlic, crushed
1 tsp paprika
1/2 tsp chili (optional)
1 tsp Extra virgin olive oil
2 tbp of grated parmesan
Ground black pepper
1. Place the sliced Chorizo into a large hot pan or wok. Fry off until slightly crispy, then remove from heat and set aside
2. In a large saucepan heat a little olive oil on medium heat then add onion, garlic, chilli and paprika. Cook for 2 minutes or so
3. Add rice and stir well to coat all grains with oil. Cook for 2 to 3 minutes 
4. Add 1/2 cup of stock and cook, stirring until all the liquid is absorbed 
5. Add the remaining stock 1/2 cup at a time until all liquid is absorbed and the rice grains are just about tender
6. Stir through the sliced chorizo and peas and cook for another couple of minutes
7. Remove from heat and cover with a lid for 5 minutes
8. Serve with fresh parsley sprinkled on top, grated parmesan and a generous sprinkle of pepper to taste

What is your favourite Risotto recipe?

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