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Ingredients
Method
- 1 tbsp oil
- 200g chopped chorizo
- 300g risotto rice
- 2 tbsp white wine vinegar
- 1.2 litres chicken stock
- 200g frozen peas
- 60g grated parmesan cheese
- Heat the oil in a large frying pan and cook the chorizo until crisp and the oils have been released. Remove about a quarter of the chorizo from the pan and set aside. Tip the rice in the pan and stir well to coat with the oil, cook for 2 mins, then stir in the vinegar.
- Once the vinegar has evaporated, add a ladle of stock and stir. Once absorbed, repeat for about 20 mins or until most of the stock has been absorbed and the rice is swollen but still retains a slight bite. Tip in the peas, cheese and remaining stock. Stir well, then season with black pepper and divide between bowls. Top with the reserved crispy chorizo and some more cheese, and enjoy.
30 mins
4 serving
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