Directions:
- Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
- Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.
- Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 985.41 Kcal (4126 kJ) | ||
| Calories from fat | 330.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.76g | 57% | |
|---|---|---|---|
| Cholesterol | 74.52mg | 25% | |
| Sodium | 1129.21mg | 47% | |
| Potassium | 715.15mg | 15% | |
| Total Carbs | 115.21g | 38% | |
| Sugars | 10.98g | 44% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 31.2g | 62% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.9mg | 10% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 165.19 Kcal (692 kJ) | ||
| Calories from fat | 55.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 57% | |
|---|---|---|---|
| Cholesterol | 12.49mg | 25% | |
| Sodium | 189.29mg | 47% | |
| Potassium | 119.88mg | 15% | |
| Total Carbs | 19.31g | 38% | |
| Sugars | 1.84g | 44% | |
| Dietary Fiber | 0.34g | 8% | |
| Protein | 5.23g | 62% | |
| Vitamin C | 1.2mg | 12% | |
| Iron | 0.3mg | 10% | |
| Calcium | 5.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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