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Chourico and Pea Risotto
This creamy risotto made with Portuguese chourico, peas, Colby Jack cheese and fresh rosemary makes a tasty side dish.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pan
📝 Preparation Steps
1
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.
2
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.
chicken broth6 cups
3
When the liquid has almost absorbed, add the chourico mixture, peas, cheese and butter. Mix well until the liquid has absorbed and its creamy.
peas (I used frozen and defrosted them first)1 cupbutter1 tablespoon
Nutrition Facts
calories
376 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
3 g
sugar Content
2 g
sodium Content
88 mg
protein Content
13 g
trans Fat Content
0.1 g
cholesterol Content
14 mg
carbohydrate Content
60 g
saturated Fat Content
3 g
unsaturated Fat Content
4 g
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