Easiest Way to Prepare Perfect Vickys Chorizo & Chicken Risotto, GF DF EF SF NF

Vickys Chorizo & Chicken Risotto, GF DF EF SF NF.

You can have Vickys Chorizo & Chicken Risotto, GF DF EF SF NF using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vickys Chorizo & Chicken Risotto, GF DF EF SF NF

1. It's 100 g (4 oz) of chorizo, thickly sliced.
2. Prepare 1 of onion, sliced.
3. It's 450 g (1 pound) of chicken breast, cut into bitesize chunks.
4. Prepare 1 of red bell pepper, deseeded and sliced.
5. You need 1 of yellow bell pepper, deseeded and sliced.
6. Prepare 2 cloves of garlic, finely chopped.
7. Prepare 250 g (10 oz) of arborio / pudding rice.
8. You need 700 ml (3 cups) of hot chicken stock.
9. It's 150 g (6 oz) of frozen peas.
10. Prepare of freshly chopped parsley to garnish.

Vickys Chorizo & Chicken Risotto, GF DF EF SF NF step by step

1. Put the chorizo in a dry frying pan over a medium heat.
2. When the chorizo starts releasing oil, add the sliced onion and fry for around 4 minutes until softening.
3. Add in the peppers and chicken and brown the chicken off, a further 4 - 5 minutes, adding extra oil if needed.
4. Once the chicken is browned, add in the garlic and fry for 1 minute.
5. Add the rice to the pan and stir through.
6. Add 100ml (scant 1/2 cup) of the chicken stock to the pan and let gently simmer for 5 minutes or until the stock has almost completely been absorbed.
7. Keep adding the stock in this way until you have none left. This process should take around 40 minutes. If the rice is still too hard after you've added all of the stock just add another a little more.
8. Add the peas to the pan and cook for a further 3 minutes.
9. Stir through before serving with some garlic bread.