Chorizo and Pea Risotto

Chorizo and Pea Risotto

There is something about risotto that is so comforting, even on a hot summers day. We enjoyed this sat out on the deck in the early evening sun, with a large glass of wine (of course!) listening to the cricket on the radio - bliss!


| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |


  • 1 TBSP Butter and Splash of Oil
  • 1 Onion, chopped
  • 150g Chorizo, sliced
  • 250g Risotto Rice
  • 800ml Vegetable Stock (you may not need all of the stock)
  • 1 Glass White Wine
  • Handful of Frozen Peas
  • 2 TBSP Garlic and Herb Cream Cheese (I used Bocaddon Farm Cheese I picked up from The Royal Cornwall Show)
  • Handful of Parmesan, grated
  • Salt and Pepper


  • Step 1: Fry the onion and chorizo in the butter and garlic until the onion is soft.
  • Step 2: Add the risotto rice and stir to coat, before pouring in the wine. Let it bubble for a few seconds before starting to add the stock, a ladleful at a time.
  • Step 3: A couple of ladlefuls before the end add the frozen peas.
  • Step 4: When the risotto rice is cooked, stir through the cream cheese and finally the Parmesan. Season with salt and pepper (you wont need a lot of salt as the chorizo is quite salty).

| Author: Beth Sachs | Date: 28th June 2010 |


  1. I love chorizo in anything - seeing it in this yummy comforting risotto is making me drool!

  2. I bookmarked something really similar to this to try, you have inspired me to make this asap - it looks so delish and to eat it on the deck with wine sounds so appealing!

  3. I love risotto, that looks delicious, will put it on my list!

  4. This comment has been removed by a blog administrator.

  5. Chorizo & peas together, yum!

  6. I love the look and sound of this risotto.



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