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A one-pot wonder featuring delicious Spanish flavors! In this savory risotto, onions, garlic and chopped chorizo are sautéed together. Then, GOYA® Arborio Rice is added into the mix, and infused with white wine, before peas, pimientos and Parmesan cheese are stirred in for the finishing touches. It’s an elegant, yet easy-to-make, dish for any day of the week!
Ingredients
1 packet
GOYA® Chicken Bouillon
1 tbsp.
GOYA® Unsalted Stick Butter
1
small white onion, diced
1 tsp.
GOYA® Minced Garlic
1 pkg. (3.5 oz.)
GOYA® Chorizo, chopped
1 ½ cups
GOYA® Arborio Rice
1 cup
GOYA® White Wine for Cooking
1 cup (16 oz.)
GOYA® Peas
1 jar (4 oz.)
GOYA® Fancy Pimientos, diced
½ cup
Parmesan cheese, grated
Directions
Step 1
In a small pot, combine packet of chicken bouillon with three cups water and bring to a boil. Once boiling, reduce heat and keep at a simmer.
Step 2
Meanwhile, in a medium saucepan, heat olive oil and butter; add onion and garlic. Cook until soft without coloring. Add chorizo, and cook for 2 minutes. Then add rice. Cook for a further 2 minutes, ensuring all the rice is coated.
Step 3
Add white wine, and continue to stir until wine has been absorbed. Then add one ladle of hot bouillon. Reduce heat to a simmer. Keep stirring, allowing each ladle of bouillon to be absorbed before adding the next.
Step 4
Once all of the bouillon has been used, stir in the peas, pimientos and Parmesan. Remove from heat and cover with a lid for 2 minutes. Serve while hot.
New from Goya
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