Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chrorizo, pea and parmesan risotto. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chrorizo, Pea and Parmesan Risotto is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Chrorizo, Pea and Parmesan Risotto is something which I’ve loved my entire life. They are nice and they look wonderful.

Tip in the peas, parmesan and the remaining stock. 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. A one-pot wonder featuring delicious Spanish flavors!

To get started with this recipe, we must first prepare a few components. You can cook chrorizo, pea and parmesan risotto using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chrorizo, Pea and Parmesan Risotto:

1. Prepare 1 white onion, diced
2. Prepare 120 g chorizo
3. Prepare 4 tablespoons frozen peas
4. Take 1 Stock cube (I love Kallo organic mushroom for flavour)
5. Get 1/2 teaspoon mixed herbs
6. Take 1 litre boiled water
7. Make ready 1 tablespoon olive oil
8. Prepare Parmesan to serve
9. Take 150 g Arborio rice (75g per person)

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. 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.

Instructions to make Chrorizo, Pea and Parmesan Risotto:

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!

Then add the white wine and keep stirring. Once it disappeared, add the green peas, the water, the chicken stock cube, salt & pepper. Heat the oil in a medium sized saucepan and fry the chorizo until it starts to crisp. Stir in the garlic and the chorizo, stirring so that everything cooks and the chorizo begins to crisp. Stir in the rice, coating with the chorizo.

So that’s going to wrap it up with this exceptional food chrorizo, pea and parmesan risotto recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!