Such a simple dish. Make sure the chorizo is nice and crispy before removing it from the pan.
The butter right at the end gives it a beautiful shine.
Cooking Time (includes preparation time): 40 minutes
250g of Chorizo
100g of Petit Pois
2 Garlic Cloves
1 Brown Onion
450g of Risotto Rice
100g of Parmesan
1 Tablespoon Salted Butter
187ml of White Wine
1 Chicken Stock Cube
1 Bunch of Parsley
Total Cost – £8.50 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Peel your chorizo and slice it up. Finely slice your garlic and onion.
Add your chorizo to a large pan. Fry until crisp. Remove chorizo nuggets. Add the onion. Once softened, add your garlic. Cook for 30 seconds and then pour in your wine.
Reduce the alcohol. Pour in the rice. Coat it in the chorizo oil and start adding chicken stock.
Keep adding stock and beating the rice until it is almost cooked through.
Add 100g of frozen petit pois. Once the peas have cooked through, add the chorizo nuggets, a tablespoon of butter and a good seasoning of salt and pepper.
Beat everything together. Add a large handful of grated Parmesan and mix it in. Add a handful of chopped parsley and fold it through the risotto.
Take the pan off the heat. Serve with extra Parmesan grated on top. Enjoy!