How To Make Chorizo & Broad Bean Risotto
Pork is one of the most commonly cooked meats in the world and we’ve decided to put our spin into these minimal yet tasty pork recipes that will have you looking forward to every bite.
Serves:
Ingredients
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 chorizo sausage, diced
- 1 cup broad beans
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
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Add the diced chorizo sausage to the pot and cook until it starts to brown and release its oils.
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Add the Arborio rice to the pot and stir well to coat the rice in the oil and sausage flavor. Cook for a couple of minutes until the rice turns slightly translucent.
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Add the white wine to the pot and cook until it is mostly absorbed by the rice.
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Begin adding the broth, one ladle at a time, stirring continuously until each ladleful is absorbed before adding more. This process will take about 20 minutes. Keep adding broth and stirring until the rice is cooked al dente.
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Stir in the broad beans and Parmesan cheese. Season with salt and pepper to taste.
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Remove from heat and let the risotto rest for a few minutes before serving.
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Serve the chorizo and broad bean risotto hot, garnished with fresh chopped parsley.
Nutrition
- Calories : 425kcal
- Total Fat : 13g
- Saturated Fat : 4g
- Cholesterol : 15mg
- Sodium : 780mg
- Total Carbohydrates : 58g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 17g
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