Easy Peasy Chorizo Risotto

Quick, very simple to make and super tasty, this Easy Peasy Chorizo Risotto is ready in under 30 minutes and only uses one pan. The perfect meal for busy weeknights!

📝 Ingredients

• 1 onion (finely chopped)
• 1 tablespoon olive oil
• 200 g chorizo (diced)
• 2 garlic cloves (grated or crushed)
• 300 g risotto rice ((I use arborio))
• 1 litre chicken stock (from a cube is fine (I use 1 Kallo organic chicken stock cube))
• Salt and pepper (to taste)
• 100 g frozen peas
• 2 tablespoons parsley (chopped)
• Grated Parmesan (to serve (optional))
• Green salad (to serve (optional))

👨‍🍳 Instructions

1. 1Fry the chopped onions in 1 tablespoon of olive oil in a large wide saucepan (lid on) over a gentle heat for 3 minutes until the onions are softened but not brown. Stir occasionally.
2. 2Next, add the chorizo and garlic. Fry for 2 minutes, stirring regularly.
3. 3Add the risotto rice and cook for 1 more minute, stirring regularly.
4. 4Add all of the stock to the rice, and add salt and pepper to taste. Stir thoroughly to combine.
5. 5Bring the risotto to a gentle bubble, then turn the heat right down, but leave the lid off. Cook the risotto until almost all of the stock has been absorbed (roughly 18 minutes). Do remember to give the risotto a good stir from time to time, while it is cooking.
6. 6Stir in the parsley and frozen peas and cook for 2 more minutes. By this time the rice should be ‘al dente’ – that is, it should be mostly cooked, but with a little bit of bite.
7. 7Serve sprinkled with grated parmesan and a side salad, if you wish.