Chorizo and pesto risotto

Chorizo and pesto risotto

Pesto risotto (3)

Making risotto is one of my favourite things. I find it really therapeutic! Stirring it and watching the grains turn fluffy is really relaxing. I love the different combinations you can make as well, it is such a versatile meal. It’s a great way to use up whatever is in the cupboards/fridge.

“Using up” was the inspiration for this risotto. There was a bit of a jar of pesto in the fridge that needed finishing, so I thought I’d do a bit of experimenting..

Ingredients (serves 4)
– 1 chorizo ring
– 1 onion, chopped
– 3 celery sticks, chopped
– 3 garlic cloves, chopped
– 400g arborio rice
– splash of white wine
– 1 litre warm stock (I used chicken)
– 100g frozen peas
– 3 teaspoons pesto

Pesto risotto (1)1. Slice the chorizo rings into 1 cm pieces and cut each in half. Tip them into a large saucepan and heat. The chorizo will start to release all of its oils as it cooks.
2. Add the chopped onion, garlic and celery. Sauté until they have softened slightly.
3. Add the rice to the pan and stir thoroughly. Pour in the splash of white wine and allow the alcohol to cook off.
4. Pour in the stock in to the pan, a small amount at a time. Keep stirring gently. Each time the stock is absorbed, add a little more.
5. After 15-20 minutes, test the rice. It all depends on how Pesto risotto (2)“done” you like your rice to be. I like a little bite to my risotto, but not too al dente. Keep up with adding the stock until the rice is cooked to your liking.
6. Stir in the frozen peas and the pesto. Season to taste.

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Pesto risotto (3)