A few weeks ago, I won a hamper from Riso Gallo.
With so much rice to play with, I couldn't resist making my favourite risotto (Pea and bacon risotto)
This time with a twist … replacing the bacon with some spicy chorizo and adding some broad beans.
It also included a couple of aprons, a timer and some vegetable risotto pronto.
I will be sharing some of these goodies with you in my next competition.
But back to the recipe :
Preparation and cooking time : 30 minutes
Cost : Economical
Difficulty : Fairly easy
Ingredients for 2 big eaters or a family of 3 :
- 1 onion
- 2 tbsp olive oil
- 75 ml white wine or vermouth (optional)
- 150g Riso Gallo risotto rice
- 1 to 1/5 cooking chorizo sausage
- 150g garden peas or petit pois (Frozen is fine)
- 100g broad beans (Fresh or frozen)
- Salt
- Parmesan cheese (Pecorino or Gran
Padano is fine too !) to your liking