Risotto With Chorizo Goats' Cheese And Peas Recipe

Recipe By Slurrp

Risotto with Chorizo, Goats' Cheese, and Peas is a flavorful and creamy dish that combines the smoky spiciness of chorizo with the tanginess of goats' cheese and the sweetness of peas. The Arborio rice is cooked in a rich chicken broth and white wine, and finished with grated Parmesan cheese and fresh parsley. This risotto is a perfect balance of flavors and textures.

4.5
26 Rating -
Rate
Non Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Risotto With Chorizo Goats' Cheese And Peas
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Ingredients for Risotto With Chorizo Goats' Cheese And Peas Recipe

  • 50 gram Arborio Rice', ' G Chorizo
  • 1/4 Sliced', ' Onion
  • 1/2 cloves Finely Chopped', ' Cloves Of Garlic
  • 125 milliliter Minced', ' Chicken Broth', ' Ml White Wine', " G Goats' Cheese
  • as required Crumbled
  • 25 gram Peas
  • 12.50 gram Parmesan Cheese, Grated
  • 1/2 tablespoon Fresh Parsley, Chopped
  • As required Salt And Pepper To Taste

Directions: Risotto With Chorizo Goats' Cheese And Peas Recipe

Cooking Directions

  • STEP 1.In a large saucepan, saut�� the chorizo until crispy. Remove from pan and set aside.
  • STEP 2.In the same pan, saut�� the onion and garlic until softened. Add the Arborio rice and cook for a few minutes until translucent.
  • STEP 3.Deglaze the pan with white wine and cook until the liquid is absorbed.
  • STEP 4.Gradually add the chicken broth, stirring constantly, until the rice is cooked and the risotto is creamy.
  • STEP 5.Stir in the cooked chorizo, goats' cheese, peas, Parmesan cheese, and parsley. Season with salt and pepper to taste.
  • STEP 6.Serve the risotto hot, garnished with additional Parmesan cheese and parsley.

Cooking Tips

  • Use a good quality Arborio rice for the best texture and creaminess.
  • Make sure to stir the risotto constantly to release the starch and create a creamy consistency.
  • You can substitute the goats' cheese with feta or blue cheese for a different flavor profile.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of broth or water and heat gently on the stovetop, stirring occasionally.
  • Serve the risotto as a main course or as a side dish with grilled meats or roasted vegetables.
Nutrition
value
713
calories per serving
20 g Fat29 g Protein112 g Carbs30 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    29g
  • Carbs
    112g
  • Fiber
    30g

MacroNutrients

  • Carbs
    112g
  • Protein
    29g
  • Fiber
    30g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    971mg
  • Iron
    17mg
  • Vitamin A
    313mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    37mg
  • Vitamin E
    < 1mg
  • Copper
    1mcg
  • Magnesium
    336mg
  • Manganese
    5mg
  • Phosphorus
    625mg
  • Selenium
    15mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp