Friday, 31 May 2013

Chorizo, pea and broad bean risotto - Easy week-night supper, economical - Recipe

A few weeks ago, I won a hamper from Riso Gallo.
With so much rice to play with, I couldn't resist making my favourite risotto (Pea and bacon risotto)
This time with a twist … replacing the bacon with some spicy chorizo and adding some broad beans.

The hamper included : 4 boxes of risotto rice : Arborio, Carnaroli and Gran Gallo Arborio.
It also included a couple of aprons, a timer and some vegetable risotto pronto.
I will be sharing some of these goodies with you in my next competition.

But back to the recipe :
Preparation and cooking time : 30 minutes
Cost : Economical
Difficulty : Fairly easy

Ingredients for 2 big eaters or a family of 3 :

- 2 Knorr chicken stock cubes
- 1 onion
- 2 tbsp olive oil
- 75 ml white wine or vermouth (optional)
- 150g Riso Gallo risotto rice
- 1 to 1/5 cooking chorizo sausage
- 150g garden peas or petit pois (Frozen is fine)
- 100g broad beans (Fresh or frozen)
- Salt
- Parmesan cheese (Pecorino or Gran
 Padano is fine too !) to your liking

Method :

1. Mix the stock cubes with a litre of boiling water and bring to the boil whilst you prepare all the ingredients

2. Peel and finely chop the onion

3. Heat the olive oil in a large pan and add the onions and rice. Cook on low to medium heat until the onion is soft and translucent

4. Meanwhile, prepare the chorizo : chop in quarters lengthwise and chop into cubes

5. This step is optional : Add the white wine and bring the heat to high. Bring to the boil

6. Place the chorizo on a non-stick frying pan on low to medium heat until the oil starts oozing out. Raise the heat and fry to crisp up. When the chorizo is cooked and ready, drain onto some kitchen paper but save the oil !

7. Add a laddleful hot stock to the rice; just enough to cover it and let the rice absorb the liquid until repeating the process. Stir from time to time

8. Whilst the rice is cooking, bring a small pan of salted water to the boil and boil the broad beans until soft. This should take between 2 to 5 minutes depending on their size

9. Still watching your rice and added stock as needed; lift the broad beans from the water and peel (this is optional but your broad beans will be much nicer.

10. Cook the peas for 2 to 3 minutes in the water from the broad beans.

11. The rice will be ready when it starts to soften (about 16 minutes cooking time)

12. Drain the peas, place 2/3 of the peas in a jug, add a couple of tablespoon of stock and whizz with a stick blender. Alternatively, you can do this is in a blender or food-processor

13. Mix the pea-puree to the rice, add the whole peas and chorizo. Leave on low to medium heat for a while to re-heat the whole, stirring regularly

14. Place the broad beans around the serving plates and drizzle with a little of the chorizo oil

15. Place a mount of risotto in the middle and serve immediately

16. Top with some grated cheese if you wish and enjoy ;-)

Disclaimer : I was sent a hamper of Riso Gallo as prize from a competition. The decision to write this recipe is entirely mine and has not been sponsored by the company in any way.
This recipe was my winning entry into a Pyrex Competition


  1. I like Gallo range of risottos a lot, a versatile base for your own creative risottos. Your dish looks delicious

    1. Thank you very much Galina. Coming from a great cook, I am touched by the compliment. x

  2. Looks lovely, I might try a veggie version!

  3. Love the idea of using chorizo in a risotto, and great for when the peas and beans come into season

    1. It did work quite a treat ;-)
      My next comp will be some Riso Gallo Goodies, including the rice. Come back in a few days to enter the comp.xx

  4. ooh this looks devine, i love rissottos a fab way to use up left overs too!