Chorizo Risotto with Red Wine and Peas for 3

Rescaled from 2 servings.

Delicious, if slightly expensive, also looks substantially less like porridge and contains 100% less goat. The red wine has been successfully substituted with cranbery juice and even just a bit more stock.

1 1⁄2tbsp
  • 0.022l
  • 22 1⁄2ml
  • 4 1⁄2tsp
  • 0.095cup
  • 0.04pint
 olive oil 		melt sweat for 10 minutes stir for 1 minute simmer until absorbed add gradually stirring til absorbed stir in and warm through serve with swirl of with chorizo oil
1 1⁄2tbsp
  • 0.022l
  • 22 1⁄2ml
  • 4 1⁄2tsp
  • 0.095cup
  • 0.04pint
 butter
1 1⁄2 onion finely chopped
262 1⁄2g
  • 0.263kg
  • 0.579lb
  • 9.26oz
 risotto rice
112 1⁄2ml
  • 0.113l
  • 7 1⁄2tbsp
  • 22 1⁄2tsp
  • 0.476cup
  • 0.198pint
 red wine
750ml
  • 3⁄4l
  • 50tbsp
  • 150tsp
  • 3.17cup
  • 1.32pint
 chicken stock 		keep warm in saucepan
150g
  • 0.15kg
  • 0.331lb
  • 5.29oz
 chorizo 		diced fry for 2 minutes reserve the oil dry on kitchen roll
112 1⁄2g
  • 0.113kg
  • 0.248lb
  • 3.97oz
 frozen peas
60g
  • 0.06kg
  • 0.132lb
  • 2.12oz
 parmesan 		finely grated
1 1⁄2tbsp
  • 0.022l
  • 22 1⁄2ml
  • 4 1⁄2tsp
  • 0.095cup
  • 0.04pint
 parsley 		chopped