"Chorizo", "Bacon" and Pea Risotto
1 cup chopped fake bacon (or bacon bits)
200g Arborio risotto rice
Half a Soyrizo vegan chorizo sausage packet (one sausage)
1 medium white onion finely chopped
3 spring onions sliced
60g frozen peas
40g vegan Parmesan cheese (or nutritional yeast)
1 heaped tbsp vegan cream cheese
500ml vegan chicken or vegetable stock ( I like to keep it on a simmer in another pan)
1 glass of dry white wine
1 Tbsp of extra virgin olive oil
3 Tbls of vegan butter
In a large saucepan heat the olive oil and the butter on a medium heat and add the white onion and spring onions until soft and without colour.
Add the chopped Soyrizo and cook for 2 minutes, then add the risotto rice.
Cook for a further 2 minutes ensuring all the rice is coated in the oils.
Add the white wine and continue to stir until the wine has been absorbed then add a ladle of the hot stock. Reduce the heat to a simmer.
Keep stirring allowing each ladle of stock to be absorbed before adding the next.
You may need to add a couple more cups of water but just use water and not stock or else the risotto will be too salty.
Once all the stock has been used, stir in the cream cheese and Parmesan, then mix in the frozen peas. Remove from the heat and cover with a lid for 2 minutes.
Sprinkle fake bacon on top or mix through before serving.