Chorizo risotto

⏱ 45 min · Serves 4

Per serving: 612 kcal · 26.5g protein · 72.4g carbs · 21.3g fat

Ingredients

• 225g spicy chorizo ring sliced into half moons
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 300g arborio rice
• 2 tbsp tomato purée
• 150ml dry white wine (we used sauvignon blanc)
• 1.2 litres chicken stock hot
• 200g frozen peas
• 2 tbsp finely grated parmesan
• 2 tbsp chopped flat-leaf parsley

Method

1. In a pan, fry the chorizo (no oil) over a medium-low heat until the oils begin to release. Cook for 5-6 mins, stirring until crispy, then remove with a slotted spoon and set aside.
2. Add the onion, season well and cook for 8-10 mins until soft but not coloured, stirring occasionally. Add the garlic, cooking for 1 min, before stirring in the rice and tomato purée, and cooking and toasting the rice for a further 2 mins.
3. Increase the heat slightly and pour in the wine. Bubble for 1-2 mins or until mostly evaporated. Spoon in a ladleful of the stock and stir well until absorbed. Repeat for 25-30 mins or until the risotto is creamy but still with a little bite.
4. Stir in the chorizo and peas, as well as half the parmesan and parsley. Turn off the heat and allow to sit for 5 mins, covered. Serve between bowls sprinkled with the remaining parmesan and parsley.