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Risotto with chorizo sausage, peas and topped with crispy bacon recipe
Ingredients
4 rashers finest unsmoked dry cured back bacon/streaky bacon
200g Carnaroli or Arborio risotto rice
60g Chorizo sausage coarsely chopped
1 medium white onion finely chopped
3 spring onions sliced
60g frozen peas
40g Parmesan cheese grated
1 heaped tbsp mascarpone cheese
approx 500ml chicken stock
1 glass of dry white wine
1tbsp of extra virgin olive oil
1 knob of butter
Each serving contains
Calories: 892 45%
Sugar: 6g 7%
Fat: 37g 53%
Saturates: 16.6g 83%
Salt: 2.9g 48%
of an adult's Reference Intake amount. Find out more
Method
In a pan heat the olive oil and the butter and add the white onion and spring onions. Cook until soft without colouring.
Add the chopped chorizo and cook for 2 minutes, then add the risotto rice. Cook for a further 2 minutes ensuring all the rice is coated in the oils.
Add the white wine and continue to stir until the wine has been absorbed then add a ladle of the hot stock. Reduce the heat to a simmer. Keep stirring allowing each ladle of stock to be absorbed before adding the next.
Once all the stock has been used, stir in the mascarpone and parmesan, then mix in the frozen peas. Remove from the heat and cover with a lid for 2 minutes.
Meanwhile grill the Richard Woodall bacon until crisp and place 2 rashers on top of each serving of risotto.

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