Chorizo and Pea Risotto
Chorizo and Pea Risotto



  • 1 tbsp olive oil
  • 200g chopped chorizo
  • 300g risotto rice
  • 2 tbsp vinegar
  • 1.2 litres hot chicken stock
  • 200g peas
  • 60g grated parmesan
  • Heat the oil in a large frying pan, and fry the chorizo until crisp. Remove about ¼ of it and set aside. Tip the rice into the pan, and stir to coat in the chorizo oil. Pour in the vinegar, leave to evaporate, then add a ladleful of stock and stir. Leave to absorb, then repeat until most of the stock has been absorbed and rice is tender, but still with a bite.
  • Tip in the parmesan, peas, and the remaining stock. Stir well, and once the cheese has melted, be liberal with the black pepper and add a pinch of salt. Divide between bowls, and top with extra parmesan and the reserved crispy chorizo from earlier.
30 mins
4 serving

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