Easiest Way to Cook Tasty Chrorizo, Pea and Parmesan Risotto

Chrorizo, Pea and Parmesan Risotto.

You can cook Chrorizo, Pea and Parmesan Risotto using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chrorizo, Pea and Parmesan Risotto

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

Chrorizo, Pea and Parmesan Risotto instructions

1. Add the olive oil and onions to the pan and soften on a low heat..
2. Meanwhile boil the kettle, add the stock and boiled water to a heatproof jug. Stir until dissolved..
3. 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..
4. Slowly add the stock, just enough to cover the rice..
5. Stir regularly, adding more stock when needed. This takes time and shouldn’t be rushed - it’s worth the wait!.
6. 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..
7. 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..
8. Serve into dishes, season with pepper and add lots of Parmesan!.