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

Recipe: Risotto with chorizo, goats’ cheese and peas (gluten-free)


  • 1 tbs 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 chicken stock
  • 1 cup frozen peas
  • 2 tbs chopped fresh mint
  • 2 tbs grated parmesan, plus extra to sprinkle
  • 150g goats’ cheese, crumbled


  1. Heat olive oil in a large frypan over medium heat, add chorizo and fry until crisp. Remove chorizo and set aside. Add butter to frypan, then cook onion for 1-2 minutes or until softened.
  2. Add fennel and garlic, cook for 1 minute further, then add rice. Cook, stirring, until all the grains are coated in the butter. 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.
  3. Just before serving, add the mint, parmesan and 100g of goats’ cheese. Divide risotto between 4 serving bowls and sprinkle with extra parmesan and the remaining goats’ cheese.

Number of servings (yield): 3

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)