This Recipe includes
|Arborio rice – a type of Italian short-grain rice that is necessary to make risotto|
|Frozen green peas|
|(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|
|(Optional) Dry white wine|
|Pinch of salt and pepper|
Why we love it
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!?
What to serve with it?
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.
Similar rice recipes
- 1.5 cups uncooked arborio rice
- 200g 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
- (Optional) 1/2 cup dry white wine
- (Optional) 1 medium sliced onion
- 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.
* 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 676Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 70mgSodium: 1126mgCarbohydrates: 69gFiber: 15gSugar: 13gProtein: 29g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is 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
If you enjoyed that, check out our other classic Instant pot recipes that you can make easily. Bon appétit!