Chicken and Chorizo Risotto Recipe

Here's our delicious chicken and chorizo risotto recipe - flexible eating you can cook for 2-20 people!

Ingredients (4 servings):

2 Organic Chicken Breasts

250g Chorizo Ring sliced and halved

300g Arborio Rice

75g Frozen Peas

1 Red Pepper (optional)

1 Medium Onion

Pinch of Saffron or 1 Tsp Turmeric

1 Litre Chicken Stock

250ml White Wine

75g Fresh Parmesan

Method:

Using a large saucepan fry the onion and chorizo in one tbsp olive oil until the onion is soft. You can use bacon if you don't have chorizo. Slice the chicken into strips and then put in once the onion is cooked.

Once the chicken is starting to colour put the rice in the pan and fry for two minutes allowing it to crack and take on liquid.

Gradually add the stock and wine with the pan on a medium heat keep stirring and do not let the rice stick - add stock as it dries out.

Once all the stock is used add the peppers (thinly sliced) and a few minutes later the peas and grated parmesan.

Once the peas are cooked (2 mins or so) serve with more parmesan and parsley for dressing.

After 25-30 minutes