Chrorizo, Pea and Parmesan Risotto
Chrorizo, Pea and Parmesan Risotto

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chrorizo, pea and parmesan risotto. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chrorizo, Pea and Parmesan Risotto is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Chrorizo, Pea and Parmesan Risotto is something which I have loved my whole life. They’re fine and they look fantastic.

Choose the quality, Italy has never been so close. Tip in the peas, parmesan and the remaining stock. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan. Chrorizo, Pea and Parmesan Risotto An easy risotto, allow an hour to make, but definitely worth it!

To get started with this recipe, we have to prepare a few ingredients. You can have chrorizo, pea and parmesan risotto using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chrorizo, Pea and Parmesan Risotto:
  1. Take 1 white onion, diced
  2. Get 120 g chorizo
  3. Make ready 4 tablespoons frozen peas
  4. Get 1 Stock cube (I love Kallo organic mushroom for flavour)
  5. Make ready 1/2 teaspoon mixed herbs
  6. Prepare 1 litre boiled water
  7. Make ready 1 tablespoon olive oil
  8. Make ready Parmesan to serve
  9. Take 150 g Arborio rice (75g per person)

Drain on kitchen paper, keeping chorizo oil for serving. Add chorizo, peas and parsley into the cooked risotto. Drizzle with leftover chorizo oil and sprinkle with some parmesan. Pea and Chorizo Risotto Risotto is the perfect dish to use up anything that's lingering in your fridge.

Instructions to make Chrorizo, Pea and Parmesan Risotto:
  1. Add the olive oil and onions to the pan and soften on a low heat.
  2. Meanwhile boil the kettle, add the stock and boiled water to a heatproof jug. Stir until dissolved.
  3. Add the arborio rice to the pan (add a little more oil if needed) and stir on low heat until the rice turns translucent. Add the mixed herbs and stir.
  4. Slowly add the stock, just enough to cover the rice.
  5. Stir regularly, adding more stock when needed. This takes time and shouldn’t be rushed - it’s worth the wait!
  6. When the rice is nearly cooked, and most of the stock has been absorbed, add the chrorizo to a separate pan with a small amount of oil and slowly cook.
  7. When the risotto rice is ready (you can add boiling water if you run out of stock) add the frozen peas, cooked chorizo and a tablespoon of grated Parmesan. Stir and cook for 2 mins.
  8. Serve into dishes, season with pepper and add lots of Parmesan!

Drizzle with leftover chorizo oil and sprinkle with some parmesan. Pea and Chorizo Risotto Risotto is the perfect dish to use up anything that's lingering in your fridge. Any vegetable can be added, you can use up cheese leftovers and sprinkle the finished risotto with all kinds of herbs. Be creative and add anything you fancy to my basic risotto recipe. Heat the oil in a medium sized saucepan and fry the chorizo until it starts to crisp.

So that’s going to wrap it up for this special food chrorizo, pea and parmesan risotto recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!