Ingredients

The following ingredients have 4 Servings
  • 1 onion (finely chopped)
  • 1 tablespoon olive oil
  • 100 g chorizo (diced)
  • 4 boneless, skinless chicken thighs (cut into bitesize pieces)
  • 2 garlic cloves (grated or crushed)
  • 300 g risotto rice ((I use arborio))
  • 1 litre chicken stock (from a cube is fine (I use 1 Kallo organic chicken stock cube))
  • Salt and pepper (to taste)
  • 100 g frozen peas
  • 2 tablespoons parsley chopped
  • Grated Parmesan to serve (optional)
  • Green salad to serve (optional)

Instruction

  • Fry the chopped onions in 1 tablespoon of olive oil in a large wide saucepan (lid on) over a gentle heat for 3 minutes until the onions are softened but not brown. Stir occasionally.
  • Turn up the heat a little and add the chorizo and chicken. Fry for 2 minutes, stirring regularly.
  • Turn the heat down and add the garlic. Fry for 1 minute, stirring regularly.
  • Add the risotto rice and cook for 1 more minute, stirring regularly.
  • Add all of the stock to the rice and salt and pepper to taste. Stir thoroughly to combine.
  • Bring the risotto to a gentle bubble, then turn the heat right down, but leave the lid off. Cook the risotto until almost all of the stock has been absorbed (roughly 18 minutes). Do remember to give the risotto a good stir from time to time, while it is cooking.
  • Stir in the parsley and frozen peas and cook for 2 more minutes. By this time the rice should be ‘al dente’ – that is, it should be mostly cooked, but with a little bit of bite.
  • Serve sprinkled with grated parmesan and a side salad, if you wish.