Chorizo and Pea Risotto
with Italian Style Cheese
- Milk
- Egg
This Chorizo and Pea Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
20
Chicken Stock Paste
2
Garlic Clove
1
Onion
90
Diced Chorizo
175
Risotto Rice
120
Peas
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
500
Boiled Water for the Risotto
10
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil your kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the chicken stock paste and stir well to combine - this is your chicken stock.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later.
Once the pan is hot, add the chorizo and onion. Fry until the onion starts to soften, 5-6 mins.
Add the garlic and fry for 1 min more.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in your chicken stock and bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
When the risotto has finished cooking, remove it from the oven and stir through the butter (see pantry for amount), peas and half the hard Italian style cheese.
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.
Share the chorizo and pea risotto between your bowls.
Sprinkle over the remaining hard Italian style cheese to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, though some found it a bit salty; adding lemon juice could balance flavours.
- Ease of prep: Baking the risotto in the oven was convenient for most, but some preferred the traditional stovetop method for better texture.
- Suggestions: Consider adding chicken or extra vegetables for more substance; reduce salt in the stock for a milder taste.
- Next-day meals: Several noted it reheated well, making good leftovers for lunch the following day.
- Texture: Some found the rice too al dente; consider cooking longer or adding more liquid for a creamier consistency.
