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Make this chorizo risotto, then check out our chicken risotto, tomato risotto, pea risotto and more of our favourite risotto recipes.

How to make chorizo risotto… step-by-step video


Chorizo risotto recipe

Ingredients

  • 225g spicy chorizo ring, sliced into half moons
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 300g arborio rice
  • 2 tbsp tomato purée
  • 150ml dry white wine (we used sauvignon blanc)
  • 1.2 litres chicken stock, hot
  • 200g frozen peas
  • 2 tbsp finely grated parmesan
  • 2 tbsp chopped flat-leaf parsley

Method

  • STEP 1

    In a pan, fry the chorizo (no oil) over a medium-low heat until the oils begin to release. Cook for 5-6 mins, stirring until crispy, then remove with a slotted spoon and set aside.

  • STEP 2

    Add the onion, season well and cook for 8-10 mins until soft but not coloured, stirring occasionally. Add the garlic, cooking for 1 min, before stirring in the rice and tomato purée, and cooking and toasting the rice for a further 2 mins.

  • STEP 3

    Increase the heat slightly and pour in the wine. Bubble for 1-2 mins or until mostly evaporated. Spoon in a ladleful of the stock and stir well until absorbed. Repeat for 25-30 mins or until the risotto is creamy but still with a little bite.

  • STEP 4

    Stir in the chorizo and peas, as well as half the parmesan and parsley. Turn off the heat and allow to sit for 5 mins, covered. Serve between bowls sprinkled with the remaining parmesan and parsley.

COOK'S TIP

Any left-over parmesan rinds? Chuck one in when you start adding the stock for extra umami – just remember to remove before serving.


Check out more risotto recipes below:

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Mushroom Risotto Recipe with Lemon

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