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Chorizo And Pea Risotto

Those nights when you are shattered and really not feeling well the family still need feeding and you just look in the fridge for inspiration.
Chorizo and pea risotto. Chorizo and pea risotto. Add chorizo peas and parsley into the cooked risotto. Drizzle with leftover chorizo oil and sprinkle with some parmesan.
Remove a quarter of the chorizo with a slotted spoon and set aside. Shallots 4 chopped finely. Add the chopped chorizo and the peas with another cup of water and cook until the rice and the pea is completely cooked.
Once the risotto is done add the parmesan 20g butter and pepper and stir through with the peas and chorizo. Of sesame seeds and 1 tsp of sesame oil optional and lemon juice. Stir in the garlic and the chorizo stirring so that everything cooks and the chorizo begins to crisp.
While the rice is cooking cook the peas in salted boiling water for a few minutes until soft. Stir in the rice coating with the chorizo juices. Drain and set aside.
Tip the rice into the pan stir to coat it in the oil and toast for a min or so then pour in the vinegar. Baby sweet pepper 2 chopped finely. Remove to some kitchen paper.
60g parmesan finely grated plus extra to serve. Add the onion to the pan cooking for about 8 minutes until the onion is softened. Cut the chorizo into small pieces.
Source : pinterest.com