Chorizo, Goat’s Cheese & Green Pea Risotto
Prep time: 15 minutesCook time: 45 minutes
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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.2 tablespoons extra virgin olive oil, 200 g chorizo
- 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.1 tablespoon butter, 1 brown onion, 2 cloves garlic, 350 g arborio rice
- 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 1 minute, then return the chorizo to the pan.1 litre chicken stock, 1 cup frozen peas, 200 g chorizo
- Just before serving, add the chopped mint, parmesan and 150 g of the goat's cheese.3 tablespoons mint leaves, 1 cup parmesan cheese, 200 g goat's cheese
- Divide the risotto among serving bowls and sprinkle with extra parmesan and the remaining goat's cheese.1 cup parmesan cheese, 200 g goat's cheese
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