I personally think this is one of my best recipes so far. Beautiful risotto, still with a little bite to it, with the different textures of the peas, chorizo and onion, covered in a tomato sauce with a depth of creaminess from parmesan cheese – not to mention the smokiness from the paprika that is released from the chorizo. The below recipe is for four people. Next time, I would probably garnish with some parsley.
- 1 tsp olive oil
- 400g chorizo peeled and diced
- 1 onion, chopped
- 350g risotto rice
- 1 tbsp red wine vinegar
- 400g can chopped tomatoes
- 900ml hot chicken stock
- 90g frozen peas
- 30g grated Parmesan, plus extra to serve (optional)
If you had to buy all of these ingredients, this would cost you around £12. That really isn’t bad value to feed four people a rich and warm dinner that they’ll love.
- As with all the novice recipes, get all the ingredients prepped in advance.
- In addition to this, have your stock heating up on anther hob ready to be used.
- Heat the olive oil in a large saucepan and chuck in your chorizo for a minute or two to let out that delicious paprika oil.
- Now whack in the onion and cook for around five minutes or until the onion is soft.
- Once the onion and chorizo are softened and covered in orange coloured oil, pop in the risotto rice and give everything a good old stir for around a minute to coat all of the grains in the oil. Once this is done, splash in the vinegar and then add the tomatoes and have another good stir.
- Now you are ready to start adding the stock a ladleful at a time. If you haven’t got a ladle, like me, carefully pour some stock in around half a cup at a time. Stir the rice until the stock is absorbed, then add the next ladleful.
- When you pour in the last ladleful stick the peas in too and keep stirring until the last bit of stock has been absorbed.
- Take the pan off the heat, chuck in the parmesan and serve immediately.