Chorizo risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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.