Chorizo and Pea Risotto
This easy chorizo and pea risotto recipe is perhaps more of a chorizo paella – but it contains neither chicken nor seafood. Instead of using additional meat or fish, protein is provided by the fried egg perched proudly on top. The idea for this came from Nasi Goreng – Indonesian fried rice. Whenever I ordered this dish in Bali, it came topped with a fried egg. Breaking the yolk so it coats the rice is one of the main pleasures of both Nasi Goreng and this easy paella recipe. Or risotto. Call it what you will.
Many similar recipes are for an easy chicken and chorizo paella or a simple chorizo and prawn paella. Or even chorizo and chicken risotto. You could add either – or even both – to this if you like, but I implore you to try the fried egg on top anyway. It’s a game changer, complementing the smoked paprika flavour of the Spanish chorizo perfectly. Pork and egg always seems to work – think of Chinese style fried rice or a gammon and egg pie.
This isn’t a traditional Italian or Spanish dish, such as your typical seafood paella. It is a modern take – like a chorizo and chicken paella – but with egg instead of the chicken. If you do want to make your risotto with chicken as well as chorizo, cut it into small pieces and fry with the chorizo at the start before simmering the entire dish to ensure it’s cooked through.
The peas add a touch of contrasting colour that’s a pleasing to the eye as it is the palate. You could add mushrooms too – in addition, or instead – to make a chorizo and mushroom risotto. Add garlic if you want to, and use onion in place of shallot if that suits. This makes a great family meal – and it’s food that can be on the table in about half an hour. If your folks prefer it, why not try making it as a spinach and chorizo risotto or chorizo and cherry tomato risotto?
It doesn’t take much time to make risotto – but timing is everything. You need to keep an eye on this and keep stirring, so do make it once you’re ready to focus on the cooking. Otherwise you may end up with a mushy mess – or undercooked rice. Neither are pleasant! A creamy chorizo risotto, by contrast, is delicious.
This pea and chorizo risotto recipe serves 4
Chorizo and pea risotto ingredients
- Chorizo, 150g, diced
- Shallots, 4, chopped finely
- Baby sweet pepper, 2, chopped finely
- Risotto rice, 300g
- Chicken stock, 1 pot or cube, made up with 1 litre boiling water
- Turmeric, 1/2 tsp
- Black pepper, coarse or freshly ground, a pinch
- Rosemary, a pinch
- Parsley, 1 tsp
- Frozen peas, 200g
- Eggs, 4
Equipment
How to make this chorizo risotto recipe
- Fry the chorizo (without any olive oil, it will fry nicely in its own fat), onion and pepper for a few minutes, stirring, until they start to brown.
- Add the rice and stir to coat in the orangey chorizo oil.
- Add all the other ingredients, except for the eggs, and stir well. Cook for at least 15 minutes, stirring often, until the rice is cooked – the risotto should be creamy with a tiny bit of ‘bite’.
- Just before serving, fry the eggs to your liking. Serve one fried egg on top of each plateful of this risotto with chorizo.
Serve with a sprinkling of grated parmesan cheese, if you like.
Related recipes:
- Slow cooker chicken and chorizo stew
- Eggs & ham fried rice
- Chorizo fajita traybake
- No bake vegetarian Biryani
- Prawn & mushroom risotto
Any leftover chorizo can be used in a homemade calzone pizza or to top a puff pastry tart.
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