Chicken and chorizo risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large frying pan and cook the chopped chorizo and chicken over a high heat for about 5 minutes, until the chicken is sealed all over (with no visible bits of pink) and the chorizo starts to turn crispy.

Step 2

Use a slotted spoon to remove the chicken and chorizo from the pan and set aside.

Step 3

Chuck the onion into the red chorizo oil and cook until it softens, then add the rice and cook for a few more minutes, stirring continuously.

Step 4

Pour in the stock and add the chicken and chopped chorizo back in the pan. Simmer for 15 minutes, stirring occasionally, until the stock has been absorbed.

Step 5

Add the butter and parmesan and stir well. Once the butter has melted, stir in the parsley, then taste for seasoning.

Step 6

Dish it up in warm bowls, then finish it off with some more parmesan and crispy chorizo slices.