Chorizo Sausage, Mushroom and Green Pea Risotto

Chorizo Sausage, Mushroom and Green Pea Risotto

It's Autumn in Sydney. Chilly and windy today. My hubby Mr. J and my daughter Little Miss C have gone for her soccer (football) training in the evening. I quickly whipped up this quick and easy no fuss risotto. They gobbled up their plates of steaming hot risotto as soon as I served them up on the table! Perfect winter warmer. YUMMY!!

Chorizo Sausage, Mushroom and Green Pea Risotto Recipe (Serves 4)


Ingredients

  • 2 cups Arborio rice
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 6 large button mushrooms
  • 2 Chorizo sausages, sliced
  • 1 cup green peas
  • 6 cups hot chicken stock
  • 6 tbsp grated Parmesan cheese
  • Salt and pepper to taste
  • Additional Parmesan cheese to sprinkle on top

Method

  1. Heat half the oil in a saucepan over moderate heat and pan fry Chorizo sausage until lightly browned 3-4 minutes. Remove from pan.
  2. Reduce heat to medium and pan fry onions and mushrooms in remaining oil, 2 minutes. Add rice and cook for 2 minutes, stirring continuously.
  3. Add 1 cup of stock at a time, stirring until absorbed before each new addition (about every 5 minutes). Continue until rice is tender, about 25-30 minutes. Stir in Chorizo sausage and peas in the last 5 minutes.
  4. Stir in Parmesan cheese and season to taste. Serve immediately.

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