Publications
Prep Time: 40 minutes
Servings: 4-6
Cooking Time: 45 minutes
Ingredients
- 200g - chorizo, finely sliced
- 500ml - risotto rice
- - about 1.5L chicken stock, hot
- 250ml - frozen peas
- - about 125ml grated Parmesan
Method
Leave to stand for 5 minutes before serving.
1. Fry the chorizo in a saucepan until golden-brown. Stir in the rice and stir-fry for a minute or two until the grains are coated with the aromatic oil rendered by the sausage.
2. Stir in the stock, one ladleful at a time, and cook over high heat until all the liquid has been absorbed and the rice is al dente (about 35 minutes). Stir frequently and add the peas in the last 5 minutes.
3. Remove from the heat, stir in the cheese and season to taste with salt and pepper. Leave to stand for 5 minutes before serving.
Tip: If you don’t want to stick to the 5 ingredients, you can add a dash of white wine to the rice and let it reduce before adding the stock and stirring in a knob of butter with the cheese.
