Tomato, pea, and chorizo risotto recipe

9 INGREDIENTS • 3 STEPS • 35MIN

Tomato, pea, and chorizo risotto recipe

Recipe

5.0

1 rating
This is a bowl of pure comfort – rich, tomatoey risotto, smoky chorizo and a pop of sweet peas for refreshing balance. It’s warming, hearty, and just a little indulgent – perfect when you want something easy but deliciously satisfying.
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This is a bowl of pure comfort – rich, tomatoey risotto, smoky chorizo and a pop of sweet peas for refreshing balance. It’s warming, hearty, and just a little indulgent – perfect when you want something easy but deliciously satisfying.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

35MIN

Total time

Ingredients

Servings
4
1
red onion, diced
1 pack
(180 g)
M&S Spanish cooking chorizo, thinly sliced
200 g
M&S Collection Italian carnaroli risotto rice
100 ml
M&S Classics Rioja
3 pieces
M&S frozen Italian style tomato sauce
500 ml
chicken stock
150 g
frozen petit pois, defrosted
80 g
Parmigiano Reggiano, finely grated
To serve
1 handful
pea shoots
Love This Recipe?
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Tomato, pea, and chorizo risotto recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat a large saucepan over a medium-high heat. Once hot, add a splash of olive oil and tip in the diced onion (1). Cook for 4-5 minutes, until soft. Add in the chorizo (1 pack) and cook for 5 minutes, then tip in the risotto rice (200 g). Toast the rice for 2 minutes, then pour in the wine (100 ml) and mix until all the liquid has evaporated.
step 2
Add the tomato sauce (3 pieces) and gradually add the chicken stock (500 ml), bit by bit, until each ladleful has been absorbed by the rice, repeating the process for around 20-25 minutes until all the stock has been used and the rice is tender. With 5 minutes to go, add in the peas (150 g).
step 3
Remove the risotto from the heat and stir in the parmesan (80 g). Serve in bowls, topped with the pea shoots (1 handful).
step 3 Remove the risotto from the heat and stir in the parmesan (80 g). Serve in bowls, topped with the pea shoots (1 handful).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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