Chorizo, Pea and Pimiento Risotto

Chorizo, Pea and Pimiento Risotto
Chorizo, Pea and Pimiento Risotto

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Prep time

5m

Total time

30m

Yields

8

Servings

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La Cocina Goya

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!

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  • Ingredients
  • Directions

Ingredients

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1 tbsp.

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 tbsp.

butter

1

small white onion, diced

1 package (3.5 oz.)

GOYA® Chorizo, chopped

1 jar (4 oz.)

GOYA® Fancy Pimientos, diced

½ cup

Parmesan cheese, grated

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

Kitchen View

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.

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Side Dishes Under 40

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