Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider


Featured Slider Styles


Display Grid Slider


Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Chorizo and Cheddar Risotto

What a weekend! We enjoyed a fab Royal Wedding Party on Friday (didn't she look lovely). I made a batch of Fruity Chocolate Crunch Bars to take along...and they were polished off within the hour (much to the dismay of my husband who was hoping to find some in his lunchbox this week). Saturday saw the return of Ballet and Swimming lessons after the Easter holidays, as well as a trip to A&E with said husband - his head had a falling out with some wire. Its all fine now - they have glued him back together. Sunday and Monday were spent gardening ....and we're not talking weeding and mowing the lawn type gardening, no we are talking building walls, moving tons of  earth and other heavy duty stuff. Phew!!

So as you can probably imagine a hearty comforting risotto was called for tonight before normality returns tomorrow. This risotto is one that the whole family seems to enjoy. Kids appreciate (or at least mine do) the creaminess that the cheddar brings and its even more perfect with a well deserved glass of wine for the adults.


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


  • 20g Butter
  • Glug Olive Oil
  • 1 Onion, chopped
  • 75g Chorizo, sliced
  • 1 TSP Dried Thyme
  • 250g Risotto Rice
  • 1/2 Glass of White Wine
  • 600ml Vegetable Stock
  • Handful of Frozen Peas
  • 100g Cheddar, grated
  • 50g Parmesan, grated
  • Salt and Pepper


  • Step 1: Heat the butter and oil in a large pan and gently fry the onion until softened.
  • Step 2: Add the chorizo and Thyme and fry for a further 2 minutes.
  • Step 3: Add the risotto rice and coat the in buttery onion mixture then turn the heat up and add the wine-  let it reduce for a minute.
  • Step 4: Start adding ladlefuls of stock, one at a time. When you get to the last few ladles throw in the peas. 
  • Step 5: Season with salt and pepper and stir through the cheeses.
  • Step 6: Serve with a glass of wine and enjoy.

| Author: Beth Sachs | Date: 2nd May 2011 |

Beth Sachs
Share :


  1. This looks fantastic :) I made risotto tonight with bacon, mushrooms and red peppers. Will add this to my "to cook" list!

  2. Looks seriously yum!
    Glad they've glued your husband back together lol x

  3. This looks great. I made risotto for the first time a few weeks back, for some reason I was worried about making, but it was a success.

    I like the sound of the combination of Chorizo and Cheddar,

  4. The wedding was gorgeous, I watch almost all 6 hours of the BBC coverage, yeah crazy. That risotto looks pretty gorgeous too!

  5. It looks really good - I love chorizo but I don't think I've used it in a risotto yet.
    It looks really quick and easy to make after a hard day in the garden too so I'm bookmarking it for such an occasion!

  6. I love using chorizo in a risotto but have never added cheddar before. In fact, in my kitchen almost everything gets made with a bit of chorizo at some point.

  7. Your risotto sounds really wonderful. This is my first visit to your blog and I've spent some time poking about. You've created a wonderful spot for your readers to visit. I really enjoyed the time I spent here and I'll definitely be back. I hope you have a great day. Blessings...Mary

  8. This would be a tasty risotto!


Thanks for leaving a comment!

Follow @jamandcream