Sausage and Pea Risotto (Thermomix), Sausage and Pea Risotto (Thermomix)

I love risotto and I love chorizo but have never thought to combine them together in a recipe! This sausage and pea risotto is made in our Thermomix and is really yum - 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.

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Recipe on Switzerland Cookidoo

Sausage and Pea Risotto

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

100g parmesan cheese, cut into 3 cm pieces
30g olive oil
150g onions, cut into halves
2 garlic cloves
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
150 g canned sweetcorn kernels, drained (I used 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/100°C/speed 1.
Then add the wine, rice, stock paste and water, stir with the aid of spatula and cook 10 minutes/100°C/reverse/speed soft (spoon symbol).
Add peas and cook 6 min/100°C/reverse/speed soft (spoon symbol).
Add the sweetcorn and parmesan cheese, mix with aid of the spatula. Serve hot.

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Non-Thermomix Instructions

I'd suggest the recipe can be made conventionally using the hob, a fine cheese grater and a chopping board and knife - 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 puree 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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