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Risotto with chorizo, goat's cheese and peas

Name: Risotto with chorizo, goat's cheese and peas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 200g chorizo, diced; 20g unsalted butter; 1 onion, finely chopped; 1 small fennel bulb, finely chopped; 1 clove garlic, crushed; 350g arborio rice; 1.2L gluten-free chicken stock; 1 cup frozen peas; 2 tablespoons chopped fresh mint; 2 tablespoons grated parmesan, plus extra to sprinkle; 150g goat's cheese, crumbled

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Risotto with chorizo, goats' cheese and peas (gluten-free)

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This basic white risotto is studded with flavour explosions from the chorizo, goat's cheese and peas.

1 tablespoon olive oil
200g chorizo, diced
20g unsalted butter
1 onion, finely chopped
1 small fennel bulb, finely chopped
1 clove garlic, crushed
350g arborio rice
1.2L gluten-free chicken stock
1 cup frozen peas
2 tablespoons chopped fresh mint
2 tablespoons grated parmesan, plus extra to sprinkle
150g goat's cheese, crumbled

Method

1.

Heat olive oil in a large frypan over medium heat, add chorizo and fry until crisp. Remove chorizo and set aside.
2.

Add butter to frypan, then cook onion for 1-2 minutes or until softened. Add fennel and garlic, cook for 1 minute further, then add rice. Cook, stirring, until all the grains are coated in the butter.
3.

Gradually add stock, one cup at a time, stirring occasionally, until all liquid is absorbed. Add peas and cook for a further minute, then return chorizo to pan.
4.

Just before serving, add the mint, parmesan and 100g of goat's cheese.
5.

Divide risotto between 4 serving bowls and sprinkle with extra parmesan and the remaining goats' cheese.