You are|Are|Again} looking for inspiration recipes chrorizo, pea and parmesan risotto that are appetizing? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious chrorizo, pea and parmesan risotto should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of chrorizo, pea and parmesan risotto, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare chrorizo, pea and parmesan risotto good wherever you are, because as long as you know the trick, this dish is can become treat special.

Ingredients and seasonings required exist for prepare

1. Prepare 1 white onion, diced
2. Take 120 g chorizo
3. Prepare 4 tablespoons frozen peas
4. Prepare 1 Stock cube (I love Kallo organic mushroom for flavour)
5. Prepare 1/2 teaspoon mixed herbs
6. Prepare 1 litre boiled water
7. Prepare 1 tablespoon olive oil
8. Use Parmesan to serve
9. Prepare 150 g Arborio rice (75g per person)

Finely slice your garlic and onion. Add your chorizo to a large pan. Coat it in the chorizo oil and start adding chicken stock. In a small pot, combine packet of chicken bouillon with three cups water and bring to a boil.

Instructions to cook Chrorizo, Pea and Parmesan Risotto:

1. Add the olive oil and onions to the pan and soften on a low heat.
2. Meanwhile boil the kettle, add the stock and boiled water to a heatproof jug. Stir until dissolved.
3. Add the arborio rice to the pan (add a little more oil if needed) and stir on low heat until the rice turns translucent. Add the mixed herbs and stir.
4. Slowly add the stock, just enough to cover the rice.
5. Stir regularly, adding more stock when needed. This takes time and shouldn’t be rushed - it’s worth the wait!
6. When the rice is nearly cooked, and most of the stock has been absorbed, add the chrorizo to a separate pan with a small amount of oil and slowly cook.
7. When the risotto rice is ready (you can add boiling water if you run out of stock) add the frozen peas, cooked chorizo and a tablespoon of grated Parmesan. Stir and cook for 2 mins.
8. Serve into dishes, season with pepper and add lots of Parmesan!
9. Done and ready to serve!

Once boiling, reduce heat and keep at a simmer. Remove a quarter of the chorizo with a slotted spoon and set aside. Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Using an ovenproof pan, add the olive oil and onions and cook until softened. Turn up the heat and fry off the chorizo.

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