Chorizo Risotto with Red Wine and Peas for 7

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.

3 1⁄2tbsp
  • 0.052l
  • 52 1⁄2ml
  • 10 1⁄2tsp
  • 0.222cup
  • 0.092pint
 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
3 1⁄2tbsp
  • 0.052l
  • 52 1⁄2ml
  • 10 1⁄2tsp
  • 0.222cup
  • 0.092pint
 butter
3 1⁄2 onion finely chopped
612 1⁄2g
  • 0.613kg
  • 1.35lb
  • 21.6oz
 risotto rice
262 1⁄2ml
  • 0.263l
  • 17 1⁄2tbsp
  • 52 1⁄2tsp
  • 1.11cup
  • 0.462pint
 red wine
1750ml
  • 1 3⁄4l
  • 116 2⁄3tbsp
  • 350tsp
  • 7.4cup
  • 3.08pint
 chicken stock 		keep warm in saucepan
350g
  • 0.35kg
  • 0.772lb
  • 12.3oz
 chorizo 		diced fry for 2 minutes reserve the oil dry on kitchen roll
262 1⁄2g
  • 0.263kg
  • 0.579lb
  • 9.26oz
 frozen peas
140g
  • 0.14kg
  • 0.309lb
  • 4.94oz
 parmesan 		finely grated
3 1⁄2tbsp
  • 0.052l
  • 52 1⁄2ml
  • 10 1⁄2tsp
  • 0.222cup
  • 0.092pint
 parsley 		chopped