Chorizo and pea risotto | Store cupboard recipes

If you’re stuck indoors during these trying times, you might be opening and closing your cupboards wondering what you can rustle up for dinner using just the ingredients you already have. This series of recipes help you use up those items you might have ignored for a while and are great on a budget!

This easy risotto recipe can feed four and uses a host of ingredients that can be found in your cupboards and freezer.

1 tbsp oil
200g chorizo
300g arborio risotto rice
2 tbsp vinegar
1.2 ml chicken stock
200g frozen peas


Put the stock on to simmer and leave warm.

Heat the oil in a large frying pan.

Peel and chop the chorizo and tip into the frying pan, cook until it is crisp and the oil has been released. Take out around a quarter of the chorizo and leave on the side.

Pour the rice into the pan and stir to coat it in the oil. Let it toast for a few minutes and then pour in the vinegar. Once the vinegar has evaporated, add the stock a ladleful at a time, stirring until absorbed before adding the next. Continue doing this for around twenty minutes until most of the stock has been absorbed and the rice is swollen but not quite soft.

Tip in your peas and the remaining stock. Give everything a good stir and season. You can add grated cheese if you like. Once cooked, divide into individual portions and top each one with the remaining chorizo.

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© 2021 Dorset Food and Drink | All Rights Reserved | Website By MiHi

© 2021 Dorset Food and Drink.
All Rights Reserved. Website By MiHi