Italian-style salad with crisp pancetta
Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil
Tomato & chorizo risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tsp olive oil
- 400g chorizo ringpeeled and diced
- 1 onionchopped
- 350g risotto rice
- 1 tbsp red wine vinegar
- 400g can chopped tomatoes
- 1l hot chicken stock
- 85g frozen peas
- 1 tbsp grated parmesanplus extra to serve (optional)
- small pack parsleychopped (optional)
Nutrition: per serving
- kcal695
- fat26g
- saturates11g
- carbs77g
- sugars8g
- fibre5g
- protein35g
- salt2.3g
Method
step 1
Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.
step 2
Gradually add the hot stock, a ladleful at a time – stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.
