Chorizo and Sugar Snap Risotto
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Chorizo and Sugar Snap Risotto

Chorizo and Sugar Snap Risotto

with Italian cheese and parsley garnish

Risotto is a meal that requires a little bit of patience to prepare. But the moment you take your first bite of this creamy and decadent dish you'll realise it was well worth the wait.

Tags:
Family Friendly
Nut free
Discovery
Allergens:
Milk
Celery
Mustard
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

2 unit(s)

Garlic

225 grams

Risotto Rice

150 grams

Sugar Snap Peas

1 unit(s)

Leek

5 grams

Parsley

100 grams

Chorizo

(Contains Milk)

2 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Hello Muscat

(Contains Celery)

2 sachet(s)

Paprika

(Contains Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Butter (Optional)

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Nutrition Values

Energy (kJ)1505 kJ
Energy (kcal)360 kcal
Fat19.9 g
of which saturates9 g
Carbohydrate24.7 g
of which sugars8.3 g
Dietary Fiber0 g
Protein21.6 g
Cholesterol0 mg
Salt4.66 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Ladle

Instructions

Get Prepped
1
  • Remove the root and the dark green leafy part from the leek. Halve lengthways and thinly slice.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the parsley (stalks and all).
Soften the Veg
2
  • Boil 1L water (double for 4p) in a pot for the stock.
  • Add muskat to the water, bring to the boil and stir to dissolve. Simmer on low heat. 
  • Place a (separate) large pot over medium heat with a drizzle of oil.
  • Once oil is hot, add chorizo and cook until golden, 3-4 mins.
  • Add the leek and fry until softened, another 5 mins. Add the garlic and paprika. Cook for 1 min more.
Add the Rice
3
  • Add the risotto rice to the pot with the chorizo.
  • Cook over medium-low heat until the edges of the rice are translucent, stirring occasionally, 2-3 mins. 
Cook the Risotto
4
  • Stir in a ladle of your stock.
  • When the stock has been absorbed by the rice, stir in another ladle.
  • Keep the pot on medium heat and continue stirring in stock, letting it absorb each time.
  • The cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
Add the Sugar Snaps
5
  • When the risotto has 3 mins left, stir the sugar snap peas through.
  • Cook for the remaining time until just tender.
Finish and Serve
6
  • Once cooked, remove the risotto from the heat.
  • Stir in some butter (if you have any), half the parsley and three-quarters of the Italian style cheese.
  • Season to taste with salt and pepper.
  • Serve your risotto in deep bowls with the remaining cheese and parsley scattered on top.
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