CHORIZO & PEA RISOTTO
- 1 tbsp olive oil
- 200g chorizo, sliced
- 300g arborio risotto rice
- 2 tbsp white wine vinegar
- 1.2 litres chicken stock
- 200g frozen peas
- 60g parmesan (or dairy free cheese), grated
Heat the oil in a large frying pan and add the sliced chorizo sausage. Fry until it’s crisp and there is lots of orange oil in the bottom of the pan. Remove the chorizo onto a plate with a slotted spoon so you keep the oil in the pan.
Tip the rice into the pan, stir and coat in the oil. Add the vinegar. Stir round for a couple of minutes, then begin to gradually add the stock. I go about 300ml at a time, as the water is absorbed by the rice, add another ladle.
Before your last ladle, add in the peas and then the last bit of stock. Stir it all up and wait for the last lot of liquid to be absorbed. When the rice is cooked (this might mean you have to a little more water, that’s OK), stir in the grated cheese until it’s melted. Season with salt and pepper.
Stir in a bowl with side vegetables if you would like some more on your plate. This is a great weekday night dinner or weekend lunch for four.
This is such an easy meal to make, I bought the ingredients and gave the recipe to my husband so he could cook something fresh for him and the children when I went away on a girly weekend in the Cotswolds.
It’s taken from this month’s issue of BBC’s goodfood magazine, and other than changing the cheese I would use if I was eating it, it’s exactly the same.
I love that it uses ingredients that you are very likely to have in your house. No celery which is often something I have to specifically order. Instead of white wine or vermouth you use white wine vinegar, which is always in the cupboard. In the middle of the week I don’t want to open up a bottle of wine that I won’t finish. Chorizo and cheese are the only fresh ingredients but they’re both things that keep for ages.
It’s tasty and crazy easy to make.