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Chrorizo, Pea and Parmesan Risotto

Before you jump to Chrorizo, Pea and Parmesan Risotto recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

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We hope you got benefit from reading it, now let's go back to chrorizo, pea and parmesan risotto recipe. You can cook chrorizo, pea and parmesan risotto using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Chrorizo, Pea and Parmesan Risotto:

You need 1 of white onion, diced.
Prepare 120 g of chorizo.
Prepare 4 tablespoons of frozen peas.
Get 1 of Stock cube (I love Kallo organic mushroom for flavour).
Provide 1/2 teaspoon of mixed herbs.
Take 1 litre of boiled water.
Get 1 tablespoon of olive oil.
You need of Parmesan to serve.
Provide 150 g of Arborio rice (75g per person).

Instructions to make Chrorizo, Pea and Parmesan Risotto:

Add the olive oil and onions to the pan and soften on a low heat..
Meanwhile boil the kettle, add the stock and boiled water to a heatproof jug. Stir until dissolved..
Add the arborio rice to the pan (add a little more oil if needed) and stir on low heat until the rice turns translucent. Add the mixed herbs and stir..
Slowly add the stock, just enough to cover the rice..
Stir regularly, adding more stock when needed. This takes time and shouldn’t be rushed - it’s worth the wait!.
When the rice is nearly cooked, and most of the stock has been absorbed, add the chrorizo to a separate pan with a small amount of oil and slowly cook..
When the risotto rice is ready (you can add boiling water if you run out of stock) add the frozen peas, cooked chorizo and a tablespoon of grated Parmesan. Stir and cook for 2 mins..
Serve into dishes, season with pepper and add lots of Parmesan!.

Any vegetable can be added, you can use up cheese leftovers and sprinkle the finished risotto with all kinds of herbs. Be creative and add anything you fancy to my basic risotto recipe. Heat the oil in a medium sized saucepan and fry the chorizo until it starts to crisp. Stir in the garlic and the chorizo, stirring so that everything cooks and the chorizo begins to crisp. Heat the butter in a saucepan.

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