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Recipe: Chorizo and Pea Risotto

I’ve made this dish twice in the last two weeks. Suffice to say, it received the thumbs up both times.


  • 2 chorizo sausages
  • 1/2 brown onion, diced
  • 1 cup fresh or frozen peas
  • 2 cups Arborio rice
  • 4.5 cups chicken stock
  • 1/2 tbsp olive oil
  • 3/4 cup parmesan, grated
  • Zest of one lemon
  • Shaved parmesan to serve


  • Preheat oven to 160 degrees (150 degrees fan-forced).Remove the skin from the chorizo, cut in to chunks and then chop until as small as possible (I used a mezzaluna; worked a treat).Using an ovenproof pan, add the olive oil and onion and cook until softened. Turn up the heat and fry off the chorizo.Add the rice and cook for 2 minutes, stirring, then add the stock and peas. Bring to the boil and place the lid on the pan.Bake for 15 minutes, without checking.

    Remove from oven and stir. It should be slightly wet. Add a little water, if required, and stir.

    Add the parmesan and lemon zest and gently fold in.

    Serve in a bowl with shaved parmesan.

Makes 4 generous serves.




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