Chorizo and Pea Risotto
There is something about risotto that is so comforting, even on a hot summers day. We enjoyed this chorizo and pea risotto sat out on the deck in the early evening sun, with a large glass of wine (of course!) listening to the cricket on the radio - bliss!
CHORIZO AND PEA RISOTTO
Risotto
Chorizo and Pea Risotto
A chorizo and pea risotto
prep time: 5 minscook time: 20 minstotal time: 25 mins
ingredients:
- 1 TBSP Butter and Splash of Oil
- 1 Onion, chopped
- 150g Chorizo, sliced
- 250g Risotto Rice
- 800ml Vegetable Stock (you may not need all of the stock)
- 1 Glass White Wine
- Handful of Frozen Peas
- 2 TBSP Garlic and Herb Cream Cheese (I used Bocaddon Farm Cheese I picked up from The Royal Cornwall Show)
- Handful of Parmesan, grated
- Salt and Pepper
instructions
- Step 1: Fry the onion and chorizo in the butter and garlic until the onion is soft.
- Step 2: Add the risotto rice and stir to coat, before pouring in the wine. Let it bubble for a few seconds before starting to add the stock, a ladleful at a time.
- Step 3: A couple of ladlefuls before the end add the frozen peas.
- Step 4: When the risotto rice is cooked, stir through the cream cheese and finally the Parmesan. Season with salt and pepper (you wont need a lot of salt as the chorizo is quite salty).
I love chorizo in anything - seeing it in this yummy comforting risotto is making me drool!
ReplyDeleteI love risotto, that looks delicious, will put it on my list!
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteChorizo & peas together, yum!
ReplyDeleteI love the look and sound of this risotto.
ReplyDeleteMaria
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