Chorizo and Pea Risotto
This Chorizo and Pea Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Prep: 45 mins
Cook: 20 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 20 gr chicken stock paste
- 2 garlic cloves
- 1 onion
- 90 gr diced chorizo
- 175 gr risotto rice
- 120 gr peas
- 40 gr grated hard italian style cheese
- 450 ml boiled water for the risotto
- 10 gr butter
- 30 gr chicken stock paste
- 3 garlic cloves
- 1.5 onion
- 150 gr diced chorizo
- 260 gr risotto rice
- 180 gr peas
- 60 gr grated hard italian style cheese
- 675 ml boiled water for the risotto
- 15 gr butter
- 40 gr chicken stock paste
- 4 garlic cloves
- 2 onions
- 180 gr diced chorizo
- 350 gr risotto rice
- 240 gr peas
- 80 gr grated hard italian style cheese
- 900 ml boiled water for the risotto
- 20 gr butter
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil your kettle then pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the chicken stock paste and stir well to combine - this is your chicken stock.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
- Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later.
Once hot, add the diced chorizo and onion and fry until the onion starts to soften, 5-6 mins. Add the garlic and fry for 1 min more. - Add the risotto rice to the pan, stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in your chicken stock and bring back up to the boil, then pop a lid on the pan (or cover with foil). - Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
- When the risotto has finished cooking, remove it from the oven and stir through the butter (see pantry for amount), peas and half of the hard Italian style cheese.
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed. - Share the chorizo and pea risotto between your serving bowls.
Sprinkle over the remaining hard Italian cheese to finish.
Enjoy!