Chorizo Risotto with Red Wine and Peas for 1

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.

1⁄2tbsp
  • 0.007l
  • 7 1⁄2ml
  • 1 1⁄2tsp
  • 0.032cup
  • 0.013pint
 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
1⁄2tbsp
  • 0.007l
  • 7 1⁄2ml
  • 1 1⁄2tsp
  • 0.032cup
  • 0.013pint
 butter
1⁄2 onion finely chopped
87 1⁄2g
  • 0.087kg
  • 0.193lb
  • 3.09oz
 risotto rice
37 1⁄2ml
  • 0.037l
  • 2 1⁄2tbsp
  • 7 1⁄2tsp
  • 0.159cup
  • 0.066pint
 red wine
250ml
  • 1⁄4l
  • 16 2⁄3tbsp
  • 50tsp
  • 1.06cup
  • 0.44pint
 chicken stock 		keep warm in saucepan
50g
  • 0.05kg
  • 0.11lb
  • 1.76oz
 chorizo 		diced fry for 2 minutes reserve the oil dry on kitchen roll
37 1⁄2g
  • 0.037kg
  • 0.083lb
  • 1.32oz
 frozen peas
20g
  • 0.02kg
  • 0.044lb
  • 0.705oz
 parmesan 		finely grated
1⁄2tbsp
  • 0.007l
  • 7 1⁄2ml
  • 1 1⁄2tsp
  • 0.032cup
  • 0.013pint
 parsley 		chopped