risotto with chorizo, peas and Parma strips

Recipe by The Grove, Cromer

risotto with chorizo, peas and Parma strips

Difficulty: Intermediate
Servings: 4


Chef’s note

This risotto dish is a really useful string to your culinary bow as it can be adapted for pretty much everything. Our sous chef, Kharn, is particularly fond of this version, possibly because the Parma strips are perfect for snacking on, but also for various professional reasons, I'm sure. Good luck!



  1. Preheat your oven to 220°c/ 425°F /Gas Mark 7.

  2. Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes until softened and beginning to colour.

  3. Add the risotto rice to the pan and stir well for 30-40 seconds until the oil has coated the grains of rice.

  4. Pour in half of the wine and allow to simmer for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance.

  5. In a separate pan, fry the chorizo for a couple of minutes and drain off the oil. Lay out the parma ham on baking paper on a tray and bake in the oven for three minutes. Leave to cool and harden.

  6. Stir the remaining wine, chorizo, and frozen peas into the risotto, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chorizo and peas are heated through and the rice is tender with a slight bite.

  7. Remove the pan from the heat, then stir in the butter and cheese. 

  8. Plate and add the strips of ham as garnish. Season with black pepper. 

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