Mushroom, chorizo and pea risotto

Risottos are a big hit in my house with my kids (but only when I call it cheesy rice!)

Prep: 5mins

Cook: 25mins

Ready in: 30mins

Serving Size: 4

Dietary info: Date Night Food Family Food Lunch/Dinner Meat Pregnancy Friendly


  • 1 onion
  • 1 knob of butter
  • 300g arborio rice
  • 600ml chicken stock
  • 200g ish of chorizo
  • 200g ish of mushrooms
  • 100g frozen peas
  • Parmesan for topping

How To Make It

  • Step 1.

    First of all, dice an onion and cook in a little butter on a low heat.
  • Step 2.

    Add the risotto rice to the pan and stir well so the rice is coated in the butter.
  • Step 3.

    Then stir in ladleful by ladleful the stock, waiting until each part has been absorbed. This will take around 18 minutes.
  • Step 4.

    Meanwhile dice and cook the chorizo and mushrooms. I like cooking them separately from the rice as the mushrooms get all coated in the smokiness from the chorizo.
  • Step 5.

    When cooked, add them back in to the risotto and add the handfuls of frozen peas.
  • Step 6.

    Cook for another few minutes, top with cheese then serve and demolish.

Serve & Enjoy

Nutritional Info

Mushrooms are great for you when it comes to Vitamin D. Sunshine is the main source of Vitamin D but if sunlight is hard to come by, mushrooms are a fantastic way of boosting your levels. In fact did you know that all mushrooms contain provitamin D and when that comes into contact with UV rays a chemical reaction takes place that converts it into Vitamin D?

At Dad's Table

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