Chicken and Chorizo Risotto

509 Cal per portion Protein 46.8g Fat 12.1g Carbs 54.8g SERVES 2 TAKES 40 minutes I love one-pan recipes. They are easy to make and there are also fewer dishes involved and to wash up. It's a win-win scenario. Chicken and chorizo is one of m y favourite combinations for a risotto; top it with melted Cheddar cheese and you've got yourself a winning chicken dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season the chicken in 1 teaspoon each of smoked paprika, garlic granules, onion granules and oregano, and add salt and pepper to taste. Rub in thoroughly and leave to one side.

Step 2

In a large frying pan, over a medium heat, fry the chorizo for 3-4 minutes. Remove from the pan and set aside

Step 3

In the same pan, cook the onion over a medium heat for 3 minutes until slightly soft. Add the chicken and fry until the chicken has cooked through

Step 4

Add the tomato puree and risotto rice to the pan. Cook for a minute, then add the crumbled stock cubes, water and the remaining smoked paprika, garlic granules, onion granules and oregano. Season to taste with salt and pepper. Leave to simmer over a medium heat for 20minutes or until the rice has cooked through. Add more water if needed.

Step 5

When the risotto is ready, top with the grated cheeses and cooked chorizo. Still on the heat, cover the top of the pan for a few minutes until the cheeses have melted

Step 6

Finish with a scattering of fresh parsley