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Pea & Chorizo Risotto Ingredients •

2 tbsp olive oil or rapeseed oil

1 small onion, chopped

350g risotto rice

200ml white wine

Approx 850ml hot chicken stock

200g Spanish cooking chorizo, cubed or

Large knob of butter

50g Parmesan cheese, freshly grated

salt and freshly ground black pepper

1 cup of petit pois

Recipe serves 4 Preparation method Heat the oil in a large pan over a medium heat. Add the onion and cook, stirring, for about 2 minutes until soft and translucent. Stir in the rice and cook for a further 2 minutes. Turn up the heat and add the wine; it should sizzle as it hits the pan. Cook for about 2 minutes to evaporate the alcohol. Once the liquid has reduced, begin adding the hot stock a ladleful at a time over a medium heat, allowing each addition to be absorbed before adding the next, and stirring continuously. The rice should always be moist but not swimming in liquid. The process of adding and stirring should take about 18 minutes. Meanwhile, fry the chorizo in a pan over medium heat, until the red juices run.

Also blanch the peas for 2 minutes. When the risotto is done, remove it from the heat and stir in the chorizo with all its juices, the peas and the knob of butter. Finish with the Parmesan and parsley, then season well and serve.

We stock the Rapeseed Oil, Cooking Chorizo, Parmesan and of course the Vino!!!!

Chorizo and red wine risotto  
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