Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan
Prep:5 mins
Serves 4
1 tbsp oil200g chorizo, peeled and chopped300g arborio risotto rice2 tbsp vinegar (white wine vinegar if you have it)1.2l chicken stock (fresh is best), heated until simmering200g frozen peas60g parmesan, finely grated, plus extra to serve
STEP 1Heat 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.STEP 2Tip 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 absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.STEP 3Tip in the peas, parmesan and the remaining stock. Give everything a good stir. 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.
