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Prep Time
35 min
Cuisine
Italian
A risotto that starts with chorizo is always a winner. You'll also add crisp, sweet sugar snap peas, before serving with cheddar cheese and black pepper.
Prep Time
35 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 1004 kJ 239 kcal |
2469 kJ 588 kcal |
Fat of which saturates |
9.4 g 4.3 g |
23.2 g 10.6 g |
Carbohydrate of which sugars |
28.7 g 2 g |
70.5 g 4.9 g |
Fibre | 2.2 g | 5.4 g |
Protein | 9.6 g | 23.6 g |
Salt | 1.29 g | 3.17 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium high heat
Once hot, add the diced chorizo and cook for 5-6 min or until golden and crispy
While the chorizo is cooking, peel and finely dice the brown onion[s]
Peel and finely slice (don't chop!) the garlic
Once the chorizo is golden and crispy, transfer it to a plate and set aside
Return the pan to a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until softened
Meanwhile, dissolve the chicken stock mix in 700ml [1.4L] of boiled water
Once the onion has softened, add the Chinese rice wine, arborio rice and sliced garlic and cook for 1 min, stirring to coat the grains in the oil
Add 1/3 of the stock and stir continuously with a wooden spoon until it has absorbed
Continue to add the stock a little at a time, stirring continuously for 25-30 min or until the stock has been absorbed and the rice is cooked
Chop the sugar snaps at an angle
Grate the cheddar cheese
Once the rice is cooked, add the chopped sugar snaps and cook for 3-4 min further or until cooked with a slight bite
Stir through a knob of butter with most of the grated cheese and most of the chorizo (save some of both for the garnish!) – this is your cheesy chorizo risotto
Serve the cheesy chorizo risotto topped with the remaining cheese, remaining chorizo and a grind of black pepper
Enjoy!