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Chorizo and Pea Risotto
There is something about risotto that is so comforting, even on a hot summers day. We enjoyed this chorizo and pea risotto 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!

CHORIZO AND PEA RISOTTO


Risotto
Yield: 4Pin it

Chorizo and Pea Risotto

A chorizo and pea risotto
prep time: 5 minscook time: 20 minstotal time: 25 mins

ingredients:

  • 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

instructions

  • 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).


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