This month’s ROTM is a last-minute one, as ever at the moment! I’d been craving risotto for days on end and finally got around to trying out a chicken and chorizo risotto.
Preparation time: 10 minutes
Cooking time: 1 hour
- 2 tbsp Olive oil
- Half Chorizo ring, chopped
- 1 Red pepper, finely sliced
- 1 Yellow pepper, finely sliced
- Handful of mushrooms
- 410g Chicken breasts, chopped
- 2 Onions, finely chopped
- 300g Arborio rice
- 1 and quarter pints chicken stock
- Glug of white wine
- Handful of frozen peas
- Parmesan cheese (optional)
Heat 1 tbsp olive oil in a large frying pan and add the onions. Cook until softened.
Heat 1 tbsp olive oil in a separate frying pan and fry the peppers and mushroom until cooked. Once cooked put the peppers and mushrooms aside.
Fry the chicken pieces in the pepper pan on a high heat until cooked through. Place aside and keep warm.
While the chicken is cooking, add rice to onions and fry for 2 minutes. Add a glug of white wine and cook with the rice and onions until evaporated.
Gradually add the stock to the rice and onions, adding a small amount at a time.
Once the rice has absorbed the liquid, add Chorizo, cooked chicken, peppers, mushrooms and frozen peas to the pan.
Stir until heated through and allow the juices from the chorizo to cover the rice.
Stir some Parmesan cheese through the risotto, eat with some garlic bread or just tuck in as it is!