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Chorizo, Green Pea and Thyme Risotto

Hey guys! The weather here in Melbourne has been quite chilly but I’m not complaining. I am a fan of the cold weather so I am welcoming autumn back with open arms. I love autumn/winter mostly because of bonfire nights, movie night-ins swaddled on the couch with a cup of tea in hand and of course the food and drinks – soups, stews, casseroles, risottos, hot chocolate, warm apple cider, mulled wine etc.

Last night was no exception. I haven’t had risotto in a while so I thought I’d make some with what I had in my fridge and pantry. This is what I came up with.

Chorizo, Green Pea & Thyme Risotto

2 cups arborio rice


olive oil

2 cups green peas

2 rashers of bacon

sprinkle of paprika

parsley leaves

1 tablespoon minced garlic

2 sprigs of fresh thyme, leaves stripped

1 tablespoon tomato paste

1 tablespoon soy sauce

2 litres of hot water (I poured it straight from the kettle) or hot chicken stock

salt & pepper to taste

Heat olive oil in a pot on high heat. Add bacon, chorizo and minced garlic. Cook until bacon and chorizo are slightly brown.

Add tomato paste and paprika and cook for 2 minutes. Turn the heat down. Stir in the risotto rice and coat with juices in the pot. Add liquid (hot water or hot stock) to pot just enough to cover the rice.

Gradually add the rest of the stock one ladle at a time until the stock is absorbed. Keep doing this until the rice is cooked.

Mix through green peas, parsley leaves, soy sauce. Season with salt & pepper. Turn heat off. You can stir parmesan cheese through or you can just sprinkle it on top. Serve straight from the pot. Enjoy!


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