Chrorizo, Pea and Parmesan Risotto

Name: Chrorizo, Pea and Parmesan Risotto
Cuisine: British
Ingredients: 1 white onion, diced; 120 g chorizo; 4 tablespoons frozen peas; 1 Stock cube (I love Kallo organic mushroom for flavour); 1/2 teaspoon mixed herbs; 1 litre boiled water; 1 tablespoon olive oil; Parmesan to serve; 150 g Arborio rice (75g per person)

Emma @cook_16082990

An easy risotto, allow an hour to make, but definitely worth it! The below recipe makes two servings but it can be easily be scaled up.

Emma @cook_16082990

An easy risotto, allow an hour to make, but definitely worth it! The below recipe makes two servings but it can be easily be scaled up.

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Ingredients

1white onion, diced
120 gchorizo
4 tablespoonsfrozen peas
1Stock cube (I love Kallo organic mushroom for flavour)
1/2 teaspoonmixed herbs
1 litreboiled water
1 tablespoonolive oil
Parmesan to serve
150 gArborio rice (75g per person)

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Steps

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!