Chorizo, Pea and Pimiento Risotto

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<p>A one-pot wonder featuring delicious Spanish flavors! In this savory risotto, onions, garlic and chopped chorizo are sautéed together. Then, GOYA® <a title="Arborio Rice" href="https://goya.com/en/products/rice/rice/aromatic-rice#arborio-rice-box" data-id="8364">Arborio Rice</a> 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!</p>

Total Time

30m

Prep Time:5m

Yields:8 Servings

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Ingredients

1 tbsp.

butter

1

<p><span>small white onion, diced</span></p>

1 pkg.
(3.5 oz.)

GOYA® Chorizo, chopped

1 cup
(16 oz.)

1 jar
(4 oz.)

½ cup

<p>Parmesan cheese, grated</p>

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Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>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.</p>

Step 4

<p>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.</p>

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