Easy Chorizo and Pea Risotto
- 250 g chorizo sausage, skin removed
- 1/2 onion, diced
- 1 cup frozen peas
- 2 cups Arborio rice
- 4 1/2 cups chicken stock, boiling
- 1 tbsp. olive oil
- 1/2 cup Parmesan cheese, or to taste, grated
- Zest of one lemon
Preheat oven to 325F
Cut and skinned chorizo in chunks and place in a food processor. Process until it resembles mince.
Using an ovenproof pan, add the olive oil and onions and cook until softened. Turn up the heat and fry off the chorizo.
Add the rice and peas, cook for 2 minutes, stirring, then add the boiling stock. Bring to the boil and place the lid on the pan or transfer to casserole dish.
Bake for 16 minutes, without checking.
Remove from oven and stir. It should be slightly wet. Add a little water, if required and stir. Add in the Parmesan and lemon zest and gently fold in.