Chorizo and Pea Baked Risotto
Serves 2
A traditional risotto can be a labour of love but a baked risotto requires little interference and still produces a satisfying dish for a weeknight meal.
This combination uses spicy chorizo and naturally sweet peas to give a nice balance of flavours. I like to use bouillon vegetable stock, and find I don’t need to add any extra salt as the stock and parmesan are salty enough. I also cut the chorizo up into different sized pieces, some finely diced, some half moons, some full slices, I find this gives a good dispersion from the small pieces and also you still get the odd big chunk!
This is a one pot dish but just make sure the pan you use is hob- and oven-safe and deep enough to hold the cooked risotto. It does not need a lid.
- Ingredients:
- 1 tbsp oil or butter
- 1 onion or leek, finely chopped
- 1/2 red pepper, cut into small dice
- 75g chorizo, chopped
- 110g arborio rice
- 320ml hot vegetable or chicken stock
- 50ml white wine or vermouth
- Pinch of white pepper
- 2 tbsp grated Parmesan
- 150g frozen petit pois
Step 1: Preheat your oven to 150c.
Step 2: Heat the oil or butter on a medium heat in a deep oven proof pan. Add the leek or onion and soften for five or so minutes before adding your red pepper and softening for another five minutes.
Step 3: Add your chorizo and stir to release its oils and then stir in the rice, coating it in the oils.
Step 4: Add your pinch of white pepper, stock and wine and bring to the boil, then transfer the pan (uncovered) to the preheated oven and leave for 25-30 minutes.
Step 5: After this time, remove from the oven and stir in the parmesan and frozen petit pois and then return to the oven for a further 15 minutes. Serve immediately.
Serve with green beans and an extra sprinkling of parmesan.
