Chorizo, Goat’s Cheese & Green Pea Risotto
Chorizo, Goat’s Cheese & Green Pea Risotto
Prep time: 15 minutesCook time: 45 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 200 g chorizo diced
- 1 tablespoon butter
- 1 brown onion or leek, finely chopped
- 1/2 fennel bulb small, grated
- 2 cloves garlic finely chopped
- 350 g arborio rice (risotto rice)
- 1 litre chicken stock
- 1 cup frozen peas
- 3 tablespoons mint leaves finely chopped
- 1 cup parmesan cheese grated, plus extra to serve
- 200 g goat's cheese crumbled
Instructions
- Heat 1 tablespoon of the olive oil in a large frying pan over medium heat, add the chorizo and sauté until crisp. Remove the chorizo and set aside.
- Add the butter and the remaining olive oil to the pan, then cook the onion or leek for 1–2 minutes or until softened. Add the fennel and garlic, cook for 1 minute further, then add the rice. Cook, stirring, until all the grains are coated in the butter and oil.
- Gradually add the stock, 1 cup at a time, stirring occasionally, until all the liquid is absorbed. Continue until all the stock has been used – this can take up to 30 minutes. Add the peas and cook for a further minute, then return the chorizo to the pan.
- Just before serving, add the chopped mint, parmesan and 150 g of the goat's cheese.
- Divide the risotto among serving bowls and sprinkle with extra parmesan and the remaining goat's cheese.
Nutrition
Calories: 858kcalCarbohydrates: 85gProtein: 39gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 86mgSodium: 989mgPotassium: 558mgFiber: 4gSugar: 7gVitamin A: 1185IUVitamin C: 8mgCalcium: 410mgIron: 7mg
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