Chourico and Pea Risotto

This creamy risotto made with Portuguese chourico, peas, Colby Jack cheese and fresh rosemary makes a tasty side dish. 

I was at a loss for dinner ideas the other night when I made this Chourico and Pea Risotto My head was reeling from complete multi-tasking with house projects, decorating decisions and calendar synchronization that when I realized I hadn't taken anything out for dinner, it was already 4pm.

I had purchased some chourico last week, but never did anything with it and figured, I'd use that to make a one-pot dish for dinner. This recipe started out without the peas, but as I looked at it in the pan, it looked a little bland and needed some color.

So I threw in some peas and it gave this dish that little something extra that it was missing. Now, I'm not a huge fan of peas, so I gave myself some before I added them in.

Peas are just one of those vegetables I don't like no matter how hard I try. I remember when my kids were babies and just trying out all sorts of vegetables; peas were both of their favorites.

They used to try to get me to eat them by sticking them in my mouth, and being the type of parent that likes to try to set a good example, I would eat them with a smile on my face (while my body was secretly cringing on the inside).

How do you make Chourico and Pea Risotto?

For this recipe you'll need canola oil, Portuguese chourico, garlic, fresh rosemary, arborio rice, butter, chicken broth, shredded Colby Jack cheese and peas. 

Heat the oil in a a large, nonstick skillet; then add the chourico, garlic and rosemary. Saute for 5 minutes; then remove the meat, place in a separate dish, cover and set aside.

In the same pan, add the rice and saute for 2-3 minutes. Gradually add one cup of chicken broth at a time, letting it absorb into the rice before each new addition.

When the liquid has almost absorbed, add the chourico mixture, peas, cheese and butter. Mix well until the liquid has absorbed and its creamy.

This Chourico and Pea Risotto was good but a little heavy so a little goes a long way. ~Enjoy! 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

More Risotto Recipes

• Broccoli and Cheese Risotto
• Spinach Risotto
• Balsamic Mushroom Risotto

SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK! 

Chourico and Pea Risotto

Carrie's Experimental Kitchen

This creamy risotto made with Portuguese chourico, peas, Colby Jack cheese and fresh rosemary makes a tasty side dish. 

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Entree, Side Dish

Cuisine American

Servings 6

Calories 376 kcal

Ingredients

  

1x2x3x

• 1 tablespoon canola oil
• 3 ounces portuguese chourico. peeled and chopped fine
• 1 tablespoon minced garlic minced
• 1 teaspoon chopped fresh rosemary
• 2 cups arborio rice
• 1 tablespoon butter
• 6 cups chicken broth
• 1 cup shredded colby jack cheese
• 1 cup peas (I used frozen and defrosted them first)

Instructions

 

• Heat the oil in a a large, nonstick skillet; then add the chourico, garlic and rosemary. Saute for 5 minutes; then remove the meat, place in a separate dish, cover and set aside.
• In the same pan, add the rice and saute for 2-3 minutes. Gradually add one cup of chicken broth at a time, letting it absorb into the rice before each new addition.
• When the liquid has almost absorbed, add the chourico mixture, peas, cheese and butter. Mix well until the liquid has absorbed and its creamy.

Notes

*This recipe serves 8 as a side dish and 4 as a main entree. 

Nutrition

Calories: 376kcalCarbohydrates: 60gProtein: 13gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 14mgSodium: 88mgPotassium: 319mgFiber: 3gSugar: 2gVitamin A: 294IUVitamin C: 10mgCalcium: 21mgIron: 4mg

Keyword chourico, risotto

Tried this recipe?Let us know how it was!

CONNECT WITH ME ON SOCIAL MEDIA

FACEBOOK | TWITTER | PINTEREST | INSTAGRAM | BLOGLOVIN‘