Easy Peasy Chorizo Risotto

Ingredients:

• 1 onion, finely chopped
• 1 tablespoon olive oil
• 200 g chorizo, diced
• 2 garlic cloves, grated or crushed
• 300 g risotto rice (such as 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. Sauté Onions: Heat 1 tablespoon of olive oil in a large wide saucepan over a gentle heat. Add the chopped onions and cook with the lid on for 3 minutes until softened but not browned. Stir occasionally.

2. Add Chorizo and Garlic: Add the diced chorizo and grated garlic. Cook for 2 minutes, stirring regularly.

3. Cook Rice: Add the risotto rice and cook for 1 minute, stirring frequently.

4. Add Stock: Pour in all of the chicken stock and season with salt and pepper. Stir thoroughly.

5. Simmer: Bring the risotto to a gentle bubble, then reduce the heat to low. Leave the lid off and cook for about 18 minutes, or until almost all of the stock is absorbed, stirring occasionally.

6. Finish: Stir in the chopped parsley and frozen peas. Cook for an additional 2 minutes until the peas are heated through and the rice is ‘al dente’.

7. Serve: Serve sprinkled with grated Parmesan and a side of green salad, if desired.

Notes:

• For added depth of flavor, consider adding 150 ml white wine after adding the rice. Cook the rice in the wine for 1 minute, then add 850 ml of stock instead of 1 litre.
• This risotto is suitable for freezing.

Enjoy your creamy and flavorful risotto! 😋