Chorizo, Goats Cheese & Green Pea Risotto
Chorizo, Goats Cheese & Green Pea Risotto
Prep time: 15 minsCook time: 45 mins
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 200 g chorizo diced
- 1 brown onion or leek, finely chopped
- 2 cloves garlic finely chopped
- 1/2 fennel bulb small, grated
- 350 g arborio rice (risotto rice)
- 1 litre chicken stock
- 1 cup frozen peas
- 3 tablespoons mint finely chopped
- 200 g goats cheese crumbled
- 1 cup parmesan cheese grated
Instructions
Method:
- Heat olive oil in a large frypan over medium heat, add chorizo and sauté until crisp. Remove chorizo and set aside.
- Add butter and a little more olive oil to the frypan, then cook onion/leek for 1-2 minutes or until softened. Add fennel and garlic, cook for 1 minute further, then add rice. Cook, stirring, until all the grains are coated in the butter.
- Gradually add stock, one cup at a time, stirring occasionally, until all liquid is absorbed. Continue this until all the stock has been used – this can take up to 30 mins. Add peas and cook for a further minute, then return chorizo to pan.
- Just before serving, add the chopped mint, parmesan and 150g of goat’s cheese.
- Divide risotto between 4 serving bowls and sprinkle with extra parmesan and the remaining goats’ 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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