Tomato, chorizo and minted pea risottoReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Check stock and chorizo are gluten free.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 6g
Dietary fibre 5g
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