Tomato, chorizo and minted pea risotto

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

about 4 cups water

2 teaspoons salt-reduced chicken or vegetable stock powder

400g can no-added-salt diced tomatoes

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, crushed

150g chorizo, thinly sliced

1 ½ cups arborio rice

1 teaspoon dried oregano

2 cups frozen minted peas

½ cup (30g) freshly grated parmesan cheese

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Instructions

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1 In a saucepan heat water, stock powder and tomatoes. Keep at a simmer. In a separate heavy-based saucepan heat oil. Add onion, garlic and chorizo. Cook over a medium heat for a few minutes until softened. Add rice and oregano. Stir to mix.

2 Add a ladle of hot stock mixture. Stir through and cook over a medium-high heat until the liquid is almost absorbed. Add another ladle of stock and continue this way until rice mixture is creamy and rice is cooked but a little firm. Add more liquid if necessary.

3 Add peas and continue cooking over a low heat for a few more minutes. Stir parmesan through before serving in wide bowls.

Variations

Make it gluten free: Check stock and chorizo are gluten free.

Nutrition Info (per serve)

Calories 517 cal

Kilojoules 2170 kJ

Protein 21 g

Total fat 16 g

Saturated fat 6 g

Carbohydrates 70 g

Sugar 6 g

Dietary fibre 5 g

Sodium 720 mg

Calcium 130 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.