Chorizo and Pea Risotto
Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
Step 2
Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
Step 3
Tip in the peas, parmesan and the remaining stock. Give everything a good stir. 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.
- Ingredients
- Based on 4 servings
-
1 tbsp Oil 1x Sainsbury's Vegetable Oil 1L -
2 tbsp White Wine Vinegar 1x Sainsbury's Wine Vinegar, White Wine 500ml -
1 litre Chicken Stock, heated until simmering (1 cube per 600ml) 1x Sainsbury's Stock Cubes, Chicken 10x10g -
200g Frozen Peas 1x Sainsbury's Garden Peas 910g -
60g Parmesan, finely grated, plus extra to serve 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
300g Arborio Risotto Rice 1x Sainsbury's Arborio Risotto Rice 500g -
200g Chorizo, peeled and chopped 1x Sainsbury's Spanish Chorizo Ring 225g