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My recipe for pea and chorizo risotto
Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 25 minutes
Cost per serving: 0,96 €
Energy: 587 kcal / serving
Nutritional score:
Instructions
- 1. Shell the peas. Sauté the pea pods in a little olive oil and add the broth, let it heat up to a simmer.
Slice the chorizo and sauté it in a drizzle of olive oil. Remove and drain on a paper towel. Finely chop the onion and sauté it in the same pot for 2-3 minutes. Add the rice and stir until the grains become translucent. Pour in the white wine, stir until it evaporates. Gradually add the hot broth, without the pea pods, as the rice absorbs it.
After 15 minutes, add the peas and continue to stir for 5 minutes. Add the grated Parmesan cheese and butter. Place the grilled chorizo slices on top and serve.
Ingredients for servings
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200 g of Arborio rice -
500 g of pea -
1 large onion -
125 g of chorizo -
50 cl of broth -
15 cl of white wine -
30 g of butter -
30 g of grated parmesan -
1 tablespoon of olive oil -
salt (according to taste) -
pepper (according to taste)
Rates
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Nutritional information *
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Per serving% RDA
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Energy value587 kcal29 %
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Fat26,32 g38 %
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of which saturated11,45 g57 %
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Carbohydrates51,95 g20 %
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of which sugar10,48 g12 %
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Protein20,18 g40 %
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Fibers8,04 g?
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More data
* As an indication, before cooking, RDA of the EU.