Instant pot chorizo risotto with peas

Main ingredients:

	Arborio rice – a type of Italian short-grain rice that is necessary to make risotto
	Chorizo sausage
	Frozen green peas
	Parmesan cheese
	(Optional) Onion – chopped or sliced white onion is preferable.

Spices, herbs and ingredients for flavor:

	Crushed garlic powder
	Fresh or dried parsley
	Liquid beef stock or cube of beef stock with water
	Butter
	(Optional) Dry white wine
	Pinch of salt and pepper

It may not seem like an obvious choice putting chorizo into a risotto, but I can tell you that this is one combination that definitely goes well together.

The smoky chorizo adds a ton of flavor to the rice and peas, making it a perfect option for busy weeknights or relaxed weekends.

You can use any type of chorizo you like, the milder Spanish chorizo or the more spicy Mexican chorizo for even more of a kick. The rice should be a short-grained rice like Arborio or Carnaroli in order to get that creamy risotto effect.

For the peas however, I do recommend using frozen peas so that peas do not over cook in the Instant pot. You could use fresh peas, but just keep in mind that they will likely be mushy. (But some people prefer mushy peas!)

It is one of those dishes that you can quickly pop into the Instant pot and set to cook, and you have a full meal in 20 minutes or less. And who doesn’t love that!?

Similar rice recipes

Instant pot chorizo and pea risotto

An easy Italian risotto with chorizo and peas made in the instant pot.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Courses

Cuisine Italian

Servings 4

Calories 676 kcal

Equipment

• Cellini 24 Piece Dinnerware Set, Service for 6
• Cuisinart Professional 15 Piece Cutlery Block Set
• Instant Pot Duo Nova 8qt 7-in-1 One-Touch Multi-Use Programmable Electric Pressure Cooker

Ingredients

  

1x2x3x

• 1.5 cups uncooked arborio rice
• 200 g chorizo sausage peeled and chopped
• 1/2 cup grated Parmesan cheese
• 1 cup of frozen green peas *
• 2 tablespoons butter
• 6 cups of beef stock
• pinch of garlic powder
• 2-3 sprigs of chopped parsley
• pinch of salt and pepper
• 1/2 cup of dry white wine (optional)
• 1 medium onion, sliced (optional)

Instructions

 

• Add all the ingredients to the instant pot, except for the parmesan cheese.
• Set the Instant pot to cook for on high for 5 minutes.
• Let it natural release when it finishes and beeps. Open the instant pot carefully and stir the risotto.
• Add in the parmesan cheese and stir. (If there is too much water, turn on the Sauté function for a few minutes and stir.)
• Serve while warm.

Notes

* If you only have fresh or canned peas, add them at the end at the same time as the parmesan, instead of cooking with the rice.

What to serve with it?

You can serve this Instant pot chorizo risotto with peas as a main dish with a salad like this roasted cherry tomatoes salad with vinaigrette or this bacon and blue cheese salad.

How to store it?

This chorizo risotto can easily be prepared in advance and stored in the fridge for around a day or so.

If you want to freeze it however, I recommend doing so before you add the parmesan cheese. Let it cool completely and place it in an airtight glass container, and it should last a couple of months.

Nutrition

Serving: 1gCalories: 676kcalCarbohydrates: 69gProtein: 29gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 14gCholesterol: 70mgSodium: 1126mgFiber: 15gSugar: 13g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.

Other chorizo recipes

• Chorizo corn salad with pearl couscous
• Calamari and chorizo pizza
• Spanish pizza with chorizo and peppers