Best 2 Chorizo Pea Risotto Recipes

Indulge in the vibrant flavors of Spain with our delectable Chorizo Pea Risotto recipe. Embark on a culinary journey where the smokiness of chorizo sausage intertwines harmoniously with the tender green peas, enveloped in a creamy and aromatic risotto. Discover the perfect balance of textures and flavors as you savor each bite of this hearty and comforting dish.

This comprehensive guide provides step-by-step instructions, ensuring success even for novice cooks. We'll guide you through the art of preparing the flavorful chorizo and vegetable soffritto, toasting the rice to perfection, and achieving the ideal creamy consistency for your risotto.

But that's not all! This versatile recipe collection offers three additional variations to tantalize your taste buds. For a vegetarian delight, try the vibrant Green Pea Risotto, where the sweetness of peas takes center stage. Craving a seafood extravaganza? Dive into the Shrimp and Pea Risotto, where plump shrimp add a briny burst of flavor. And for those who love a touch of spice, the Spicy Chorizo and Pea Risotto is a fiery delight that will leave you craving more.

With detailed instructions, helpful tips, and mouthwatering images, this comprehensive guide is your ultimate resource for creating a perfect risotto experience. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure that will transport you to the heart of Spain.

Here are our top 2 tried and tested recipes!

EASY CHORIZO AND PEA RISOTTO RECIPE - (4.9/5)

Easy Chorizo and Pea Risotto Recipe - (4.9/5) image

Provided by HeatherS

Number Of Ingredients 8

Ingredients

250 g chorizo sausage, skin removed
1/2 onion, diced
1 cup frozen peas
2 cups Arborio rice
4 1/2 cups chicken stock, boiling
1 tbsp. olive oil
1/2 cup Parmesan cheese, or to taste, grated
Zest of one lemon

Steps:

Preheat oven to 325F Cut and skinned chorizo in chunks and place in a food processor. Process until it resembles mince. Using an ovenproof pan, add the olive oil and onions and cook until softened. Turn up the heat and fry off the chorizo. Add the rice and peas, cook for 2 minutes, stirring, then add the boiling stock. Bring to the boil and place the lid on the pan or transfer to casserole dish. Bake for 16 minutes, without checking. Remove from oven and stir. It should be slightly wet. Add a little water, if required and stir. Add in the Parmesan and lemon zest and gently fold in. Serve immediately.

RED WINE RISOTTO WITH CHORIZO

Red Wine Risotto with Chorizo image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 cup minced sweet chorizo
1 tablespoon olive oil
1 small white onion, minced
2 cups Carnaroli rice or Arborio, if not available
2 cups red wine
4 cups chicken stock, warmed
2 tablespoons butter
2 cups grated Mancego, plus more, for garnish
1 cup peas, frozen, fresh, or canned
Chopped parsley, as a garnish

Steps:

Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.
Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.

Tips:

Use high-quality ingredients: The better the ingredients, the better the risotto will be. This means using fresh, flavorful chorizo, Arborio rice, and Parmesan cheese.
Cook the rice properly: Risotto is a delicate dish, and the rice needs to be cooked slowly and carefully. Don't rush the process, and make sure to stir the rice constantly so that it doesn't stick to the pan.
Use a good stock: The stock you use will greatly impact the flavor of the risotto. Use a flavorful stock, such as chicken or vegetable stock, and make sure it's hot before you add it to the rice.
Add the cheese gradually: The cheese is what makes risotto so creamy and delicious. Add it gradually, and stir constantly so that it melts evenly.
Serve immediately: Risotto is best served immediately after it's made. It will start to lose its creaminess and texture if it sits for too long.

Conclusion:

Chorizo pea risotto is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's packed with flavor from the chorizo, peas, and Parmesan cheese, and the creamy texture is simply irresistible. Follow these tips to make the best chorizo pea risotto you've ever had!