Chorizio and red pepper Risotto

Method

• step 1

  Chop onion, fry in some olive oil, dice your chorizio and add to onion. Stir and allow juices to flow!

• step 2

  Dice your pepper into medium sized cubes, add to onion and chorizio. Add your Risotto, stirring well for about 3minutes. Add chicken stock, 200 mls at a time initially and stir as you go.

• step 3

  Bring to the boil, turn heat right down to a simmer, cover with lid and leave-stirring intermittently. Time for 16mins, add your peas, leave uncovered and cook for further 4-5mins. Add parmesan when served! enjoy!