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.

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Nutrition Facts

Per Serving Per 100 g

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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

22.4

Points
25

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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