Unusually for one of my recipes, this one didn't involve cooking anything for hours and hours in a massive pot. Indeed there were a full three pans required for this!
Ingredients:
- 1/3rd Chorizo ring, cut into 1cm squares
- 2 courgettes
- 1 medium onion
- 3 cloves garlic
- Roughly 2 dozen pea pods
- Lots of parmesan
- And risotto rice, of course
- Big risotto pan: Fry the onion until soft, add in the garlic
- Frying pan: brown chorizo squares
- Medium pan: bring 2 pints of chicken stock to a simmer
- Big risotto pan: add chorizo & rice and coat rice in the oil
- Big risotto pan: add a ladle of stock, add peas simmer off.
- Big risotto pan: repeat until rice cooked
- Frying pan: brown courgettes & reserve adding to big risotto pan when rice is done
- Add in parmesan
It looks delicious! I like the addition of the chorizo. Fresh peas are the best! We have some in the garden at the moment but I have two small people who keep getting there first. I have to keep reminding myself that was why we grew them...
ReplyDeleteI'm not big on raw peas; but I'm most pleased with my pea crop. Actually got proper sized peas this year.
ReplyDeleteI'm sworn off puddings for August, go on... blog us a cake to make up. X