Tomato, chorizo and minted pea risotto
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Time to make:
$2.64 per serve
(at time of publication)
Full ingredients list:
- 2 teaspoons reduced-salt chicken or vegetable stock powder
- 400g can no-added-salt diced tomatoes
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 150g chorizo, thinly chopped
- 1 1/2 cups arborio rice
- 1 teaspoon dried oregano
- 500g frozen minted peas
- 1/2 cup freshly grated parmesan cheese
- fresh mint leaves, to serve
- 8 cups salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 In a saucepan, heat 4 cups water, stock powder and tomatoes. Keep at a simmer.
Step 2 Spray a separate, large heavy-based saucepan with oil. Add onion, garlic and chorizo. Cook over a medium heat for a few minutes, or until onion has softened. Add rice and oregano and stir to combine.
Step 3 Add a ladle of hot stock mixture to rice mixture. Stir through and cook over a medium heat until liquid is almost absorbed. Add another ladle of stock and continue this way until rice mixture is creamy and rice is cooked, but still a little firm (add more liquid if necessary).
Step 4 Add peas and continue cooking over a low heat for a few more minutes. Stir parmesan through risotto and top with fresh mint and cracked pepper before serving.
About this recipe
First published: April 2012