Ingredients:

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

Instructions:

  1. Heat olive oil in a large saucepan over gentle heat. Add chopped onion and cook for 3 minutes until softened.
  2. Stir in diced chorizo and grated garlic. Fry for 2 minutes, stirring regularly.
  3. Add risotto rice to the pan. Cook for 1 more minute, stirring frequently.
  4. Pour in the chicken stock and season with salt and pepper to taste. Stir thoroughly to combine.
  5. Bring to a gentle bubble, then reduce heat to low. Cook for approximately 18 minutes, stirring occasionally.
  6. Add frozen peas and chopped parsley. Cook for an additional 2 minutes until heated through.
  7. Serve immediately, topped with grated Parmesan and a side salad if desired.