This sausage and pea risotto recipe made in the Thermomix is a creamy, hearty dish featuring tender chorizo, smoky bacon, sweet peas, and parmesan. A perfect one pot comfort food!
I love risotto and I love chorizo but had never thought to combine them together in a recipe, but it's delicious...go on, try it!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Vegetarian option - replace the chorizo and bacon with mushrooms, roast vegetables or a plant-based sausage. Use vegetable stock instead of chicken.
- Dairy-free option - use vegan parmesan or nutritional yeast for creaminess.
- Herbs and spices - try adding fresh thyme, parsley or basil for a burst of freshness. A pinch of chilli flakes will give a hint of heat.
- Additional ingredients - for extra nutrition try mixing in baby spinach or roasted cherry tomatoes.
- This sausage and pea risotto recipe made in the Thermomix can easily be halved if you're cooking for less people.
FREQUENTLY ASKED QUESTIONS
Arborio or Carnaroli rice is best for risotto due to its high starch content, which creates a creamy texture. Other short-grain rice varieties may work but may not achieve the same result.
Yes - the risotto can be made in a saucepan on the hob. Non-Thermomix Instructions are included below.
Risotto is best served fresh, but you can reheat leftovers gently with a splash of stock or water to restore its creamy consistency.
It’s not recommended to freeze risotto as the texture can become mushy upon reheating. However, you can keep leftovers in the fridge for up to 2 days.
Try mild Italian sausages or pork sausages instead of chorizo if you like.
Pair with a crisp green salad, garlic bread or crusty bread for a complete meal.
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How to make this Sausage and Pea Risotto with or without the Thermomix
Recipe on Switzerland Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 100g parmesan cheese, cut into 3cm pieces
- 30g olive oil
- 150g onions, cut into halves
- 2 cloves garlic
- 200g chorizo sausage, cut into slices, or another type of dried paprika sausage
- 150g bacon cubes
- 10 g tomato purée
- 50g white wine
- 320g risotto rice (eg: Arborio or Carnaroli)
- 1 tbsp chicken stock paste (alternatively use a stock cube or pot)
- 850g water
- 150g frozen green peas, thawed (I use frozen petit pois, thawed)
- 150 g canned sweetcorn kernels, drained (I use frozen sweetcorn, thawed)
Instructions
- Place the parmesan cheese into the mixing bowl and grate 7 seconds/speed 9. Transfer to a bowl and set aside.
- Place the olive oil, onion and garlic in the mixing bowl and chop 5 seconds/speed 5.
- Add the sausage, bacon and tomato purée and sauté 7 minutes/100C/speed 1.
- Then add the wine, rice, stock paste and water, stir with the aid of the spatula and cook 10 minutes/100C/reverse/speed soft (spoon symbol).
- Add peas and cook 6 minutes/100C/reverse/speed soft (spoon symbol).
- Add the sweetcorn and parmesan cheese, mix with the aid of the spatula. Serve hot.
Non-Thermomix Instructions
I'd suggest the recipe can be made conventionally using the hob, a fine cheese grater, chopping board, knife and saucepan - my suggestions are as follows:
- Parmesan cheese - finely grate by hand.
- Onion and garlic - finely chop each ingredient by hand.
- Put the olive oil, onion, garlic, sausage, bacon and tomato purée into a large saucepan on a medium to high heat and sauté for 7 minutes, stirring frequently.
- Boil the water in a kettle first and then add the stock paste, cube or pot with the water to a saucepan and keep it on a low heat to simmer.
- Add the wine and rice to the sausage mixture and stir to mix.
- Add the hot stock a ladleful at a time to the rice mixture, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a medium low heat for 16 minutes in total. Add the peas after 10 minutes.
- Add the sweetcorn and parmesan and stir to combine. Serve hot.
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Sausage and Pea Risotto (Thermomix)
Equipment
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 100 g (1 cup) parmesan cheese cut into 3cm pieces
- 30 g (2 tbsp) olive oil
- 150 g (1 cups) onions cut into halves
- 2 cloves garlic
- 200 g (⅞ cup) chorizo sausage cut into slices, or another type of dried paprika sausage
- 150 g (1 ⅓ cups) bacon cubes
- 10 g (2 tsp) tomato purée
- 50 g (3 ⅓ tbsp) white wine
- 320 g (1 ¾ cups) risotto rice (eg: Arborio or Carnaroli)
- 1 tbsp chicken stock paste (alternatively use a stock cube or pot)
- 850 g (3 ¾ cups) water
- 150 g (1 cup) frozen green peas thawed (I use frozen petit pois, thawed)
- 150 g (1 cup) canned sweetcorn kernels drained (I use frozen sweetcorn, thawed)
Instructions
- Place the parmesan cheese into the mixing bowl and grate 7 seconds/speed 9. Transfer to a bowl and set aside.
- Place the olive oil, onion and garlic in the mixing bowl and chop 5 seconds/speed 5.
- Add the sausage, bacon and tomato purée and sauté 7 minutes/100C/speed 1.
- Then add the wine, rice, stock paste and water, stir with the aid of the spatula and cook 10 minutes/100C/reverse/speed soft (spoon symbol).
- Add peas and cook 6 minutes/100°C/reverse/speed soft (spoon symbol).
- Add the sweetcorn and parmesan cheese, mix with the aid of the spatula. Serve hot.
Notes
- Vegetarian option - replace the chorizo and bacon with mushrooms, roast vegetables or a plant-based sausage. Use vegetable stock instead of chicken.
- Dairy-free option - use vegan parmesan or nutritional yeast for creaminess.
- Herbs and spices - try adding fresh thyme, parsley or basil for a burst of freshness. A pinch of chilli flakes will give a hint of heat.
- Additional ingredients - for extra nutrition try mixing in baby spinach or roasted cherry tomatoes.
- This sausage and pea risotto recipe made in the Thermomix can easily be halved if you're cooking for less people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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