This Chorizo and Pea Risotto is a comforting, flavour-packed dinner that’s both simple to make and deeply satisfying.
Smoky, crisp chorizo infuses the creamy Arborio rice with rich, savoury notes, while sweet peas add pops of freshness and colour.
Cooked slowly with simmering stock and finished with grated Parmesan, each bite is luxuriously creamy and perfectly balanced.
Serves four
Quick enough for a weeknight meal yet impressive enough for guests, this risotto is hearty, warming, and full of flavour.
Topped with extra crispy chorizo and cheese, it’s a one-pan dish that delivers comfort and indulgence without the fuss.
Ingredients
• 1 Tbsp oil
• 200g chorizo, chopped
• 300g arborio rice
• 2 Tbsp white wine vinegar
• 1.2L chicken stock, heated until simmering
• 200g frozen peas
• 60g grated parmesan, plus extra to serve
Instructions
1. Heat the oil in a large frying pan, add the chorizo, and cook until it’s crisp and the oil has been released. Use a slotted spoon to remove a quarter of the chorizo and set it aside for topping.
2. Add the rice to the pan, stirring to coat it in the oil. Toast for a minute, then pour in the vinegar. Once the vinegar has evaporated, add a ladle of stock. Stir and allow it to absorb before adding more. Continue this process for about 20 minutes, until the rice is plump but still slightly firm in the centre.
3. Stir in the peas, parmesan, and the remaining stock. Mix well until the cheese has melted. Season with black pepper, then serve in bowls topped with the reserved crispy chorizo and a sprinkle of extra parmesan. Enjoy!
