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Chorizo and Green Pea Risotto Recipe


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     Chorizo and Green Pea Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   18 points

1 red onion
1/2c arborio rice
2c chicken stock
150ml white wine
100g chorizo sausage
1c frozen green peas
salt and pepper to taste
1 tblsp olive oil
40g parmesan grated

Coat a non-stick pan with spray oil and cook sausages on outside and slice and cook again at med heat. Remove from pan.
Add and heat olive oil on medium hot pan and saute rice and finely diced onion until a buttery translucent colour and rice slightly golden.
Return cook sausage slices to heat and rice mixture and add stock, warmed in a seperate pan, 1/2c at a time. Be sure to allow risotto to boil down till stock absorbed but still sludgy wet between additions. Add white wine (cool) in between stock additions.
Stir in grated parmesan before serving.
Serving Suggestions
Serve with large green salad dressed with 2 tblsp ETA balsamic dressing

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