Chorizo & pea risotto
■ Serves 1 ■ Prep 5 mins Cook 30 mins
1 Heat the oil in a large frying pan, tip in the chorizo and fry until crisp. Remove a quarter of the chorizo and set aside.
2 Tip the rice into the pan, stir to fully coat in the chorizo oil, then toast for 1 min. Pour in the vinegar and cook until evaporated, then add a ladleful of chicken stock. Stir until absorbed, then add a bit more. Repeat for about 20 mins, until most of the stock has been absorbed and the rice is cooked but still has a slight bite.
3 Tip in the peas, parmesan and remaining stock, and stir well to melt the cheese. Season with black pepper. Serve topped with the reserved chorizo and some extra parmesan, if you like.
PER SERVING 642 kcals, fat 25g, saturates 10g, carbs 68g, sugars 4g, fibre 6g, protein 34g, salt 2.8g
Red pepper linguine
■Serves 1 ■ Prep 5 mins Cook 15 mins VEGETARIAN
This story is from the January 2023 edition of BBC Easy Cook.
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This story is from the January 2023 edition of BBC Easy Cook.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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