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
- Heat half the oil in a saucepan over moderate heat and pan fry Chorizo sausage until lightly browned 3-4 minutes. Remove from pan.
- Reduce heat to medium and pan fry onions and mushrooms in remaining oil, 2 minutes. Add rice and cook for 2 minutes, stirring continuously.
- 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.
- Stir in Parmesan cheese and season to taste. Serve immediately.