Pea and chorizo risotto

Pea and chorizo risotto

My regular readers might have noticed that I’ve been awfully quiet of late. The past week and a bit my body has been taken over by the uninvited party guest, more commonly known as the flu. Seriously, there I was minding my own business, having a jolly old time then ‘BAM’, good riddance to breathing through your nose, cheerio tastebuds, see ya later energy, and hello to aches, pains, more snot than any one person needs, headaches and the impending feeling of imminent death. Darn rude, if you ask me!

Good news though, is that FINALLY, I’m starting to feel human again, and joy o’ joy, my appetite and sense of smell and taste have returned. I thought I would celebrate this triumph with an oozy, gooey, rich risotto. After a week of nothing but soup, this was quite possibly the best thing ever. Ticked all the comfort food boxes big time 🙂

Ingredients

200g spanish chorizo, thinly sliced
600ml chicken stock (or vegetable if you prefer)
2 tbsp butter
1 small onion, finely diced
100g frozen peas
2 cloves garlic (chopped)
1 cup arborio rice
250ml white wine
1/4 cup parmesan cheese, grated
salt and pepper, to taste

Method

Melt the butter in a pan over medium heat then add the onion and cook until tender, about 5 minutes. Add the sliced chorizo and cook for a further 5 minutes. Now add in the garlic and cook for another minute. Add in the risotto rice, stirring well to coat all the grains in the juices.

Now it’s time to start adding in some liquid… Add the wine, stir well and cook for 3-4 minutes until the wine starts to disappear. Once this happens, add in the frozen peas and about 1/3 of your chicken stock, stir well then leave to bubble away gently for 5 minutes. Once the liquid starts to evaporate, add in the next 1/3 of the stock and stir. Once again, after this liquid has evaporated, add in the remaining 1/3 of stock, stir and cook for the final 5 minutes. The risotto grains should be creamy and soft but still have a very slight bite to them. To serve, taste and season with salt and pepper, remove from the heat and stir in the grated parmesan cheese.

Serves 2

 

 

33 Comments

  1. Teresa Blackburn

    Divine and Delicious…two of my favorite words to describe your Risotto!

  2. cherylmckenzie83@gmail.com (Post author)

    Thank you so much Teresa 🙂

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