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Chorizo and Sugar Snap Risotto

Chorizo and Sugar Snap Risotto

with Italian cheese and parsley garnish

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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:Chef's ChoiceFamily FriendlyNut free
Total Time45 minutes
Cooking Time35 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 piece


1 sachet

Vegetable Stock


225 g

Risotto Rice

150 g

Sugar Snap Peas

1 piece


5 g


100 g



1 sachet

Red Wine Vinegar


50 g

Grated Italian Style Hard Cheese


Not included in your delivery

to taste


to taste


to taste


to taste


to taste

Butter (Optional)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)764 kcal
Energy (kJ)3197 kJ
Fat21.4 g
of which saturates9.66 g
Carbohydrate111.2 g
of which sugars7.8 g
Dietary Fiber0 g
Protein30.34 g
Cholesterol0 mg
Salt3.55 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.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • 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).
  • Boil 1L water (double for 4p) in a pot for the stock.
  • Add vegetable stock 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 cook for 1 min more.
  • 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. 
  • Add the vinegar, stir and allow to evaporate, about 30 secs.
  • 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.
  • When the risotto has 3 mins left, stir the sugar snap peas through.
  • Cook for the remaining time until just tender.
  • 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.