Chorizo and pea risotto

This just screams comfort. Especially at £4.97.

Recipe #3: Chorizo and pea risotto

Ingredients

225g of Tesco finest chorizo ring (£2.48)

500g of Arborio rice (95p)

1 large onion (16p)

1 bulb of garlic (34p)

1 tin of garden peas (29p)

50g of grated parmesan (75p)

The cupboard staples...

We're assuming you have the following cupboard staples already: Black pepper, olive oil and 2 pints of chicken stock (made with stock cubes).

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Tesco* where it came to just £4.97.

Instructions

  • Add a couple of glugs of olive oil to a large heavy-based saucepan. Heat the oil for 30 seconds and then add the finely chopped garlic and onion. Sauté for a few minutes on a medium heat until onions softened - be careful NOT to burn the garlic! Once this is done pour the onion and mixture into a bowl for use shortly.
  • Get the pan back on the heat and add the cubed (about 0.5cm) chorizo - remember to take the skin of the chorizo before chopping. Fry off the chorizo for a few minutes until slightly crispy and the oils have run off. Drain off as much of the oil as possible and add the onion and garlic mixture back to the pan.
  • Now add the rice. Try to get all the grains coated with oil. Keep on a medium heat and stirring all the time so it doesn't catch on the bottom of the pan. Do this for just over a minute until all coated.
  • Prepare two pints of hot chicken stock and add one ladleful of the stock to the pan, keep stirring! Never stop stirring until the liquid is absorbed. Repeat this process until the majority of the liquid has been absorbed and the rice is nice and tender. The more you stir the creamier the risotto - so make the effort!
  • Finally add the peas, heat through and add a good few twists of black pepper.
  • Serve with a good sprinkling of parmesan and a twist of black pepper if desired!

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