Recipe of Any-night-of-the-week Chrorizo, Pea and Parmesan Risotto

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

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

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

Instructions to make Chrorizo, Pea and Parmesan Risotto:

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!.

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