Recipe

Green Goddess Risotto with Crispy Chorizo

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Green Goddess Risotto with Crispy Chorizo

A delightfully colourful weeknight dinner surprise with this green pea and chorizo creamy risotto.




Ingredients to serve 2

  • 150g x Chorizo - diced
  • ½ x Onion - diced
  • 2 cloves x Garlic - chopped
  • 5g x Thyme - leaves pulled from stem
  • 50g x Edamame - take from freezer
  • 200g x Peas
  • 100g x Baby Spinach - long or thick stems removed
  • 1 head x Cauliflower - chopped or grated
  • 50ml x Sour Cream
  • 150ml x Cream
  • 20g x Parmesan - grated
  • 10g x Watercress
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 300g x Chorizo - diced
  • 1 x Onion - diced
  • 4 cloves x Garlic - chopped
  • 10g x Thyme - leaves pulled from stem
  • 100g x Edamame - take from freezer
  • 400g x Peas
  • 200g x Baby Spinach - long or thick stems removed
  • 2 heads x Cauliflower - chopped or grated
  • 100ml x Sour Cream
  • 300ml x Cream
  • 40g x Parmesan - grated
  • 20g x Watercress
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a medium saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and cauliflower well. Rinse your thyme and baby spinach thoroughly and drain on paper towel.

Gino's Tip

The fat that renders from your chorizo when crisping is all flavour reserve it for use when making your risotto.

Step 1 - Peas and Pea Mash

Once your water in your medium saucepan has come to the boil, cook your peas for 2-3 minutes. Remove with a slotted spoon and roughly mash half of it for your risotto. Reserve the remaining half for later. Add your baby spinach and edamame to your boiling water and cook for 2-3 minutes draining through a colander once done.

Step 2 - Crispy Chorizo and Greens Risotto

Heat a large casserole pan over med-high heat, add a drizzling of olive oil then proceed to crisp your diced chorizo for 4-5 minutes - transfer to a bowl along with the rendered fat. Add your rendered fat back to the pan over medium heat and saute your diced onion, chopped garlic and pulled thyme for 4-5 minutes until soft and translucent. Then add your grated/chopped cauliflower with a dash of water and cook until your cauliflower is tender about 4-5 minutes. Mix through your pea mash, sour cream and cream and warm through for 2-3 minutes. Lastly add your reserved peas, baby spinach and edamame and cook for 1-2 minutes until your sauce has slightly thickened and your vegetables have warmed through.

TO SERVE

Divide your greens risotto amongst your servings, top with your crispy chorizo, grated parmesan and watercress.