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Ingredients
Method
- 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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