Chorizo and Broad Bean Risotto Recipe


Chorizo and Broad Bean Risotto Recipe

I have to admit here that I don’t like true risotto (I find the rice is too creamy for my liking), so I adapt this chorizo and broad bean risotto recipe with ordinary long grain white rice. I cook all the ingredients as per the recipe, but them add them to rice that I’ve already cooked.  Sacriledge, I know, but I do like to be different!

Anyway, here’s the proper way to make this recipe…


  • 1tbsp olive oilchorizo and broad bean rizotto recipe ingredients
  • 2 rashers smoked bacon, diced
  • 1 med onion, chopped small
  • 1tsp minced garlic
  • 300g chorizo, sliced
  • 300g Arborio rice
  • 1ltr chicken stock
  • 300g broad beans – frozen are fine


  • Heat the oil in a medium frying pan & add the bacon, onion and chorizo.
  • Cook on a low heat for 10mins, stirring continuously
  • Add the minced garlic and stir
  • Stir in the rice, making sure it gets well coated.
  • Add enough stock to just cover the rice, bring to a simmer and cook until all liquid has gone.
  • Repeat, adding the stock a little  at a time
  • Add the broad beans with the last of the stock, and cook, for 3 or 4 minutes

This will serve 4 people.

chorizo and broad bean risotto




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