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

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We hope you got insight from reading it, now let's go back to vickys chorizo & chicken risotto, gf df ef sf nf recipe. You can cook vickys chorizo & chicken risotto, gf df ef sf nf using 10 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Chorizo & Chicken Risotto, GF DF EF SF NF:

1. Get of chorizo, thickly sliced.
2. Use of onion, sliced.
3. Take of chicken breast, cut into bitesize chunks.
4. Prepare of red bell pepper, deseeded and sliced.
5. Get of yellow bell pepper, deseeded and sliced.
6. Take of garlic, finely chopped.
7. Prepare of arborio / pudding rice.
8. You need of hot chicken stock.
9. Prepare of frozen peas.
10. Provide of freshly chopped parsley to garnish.

Instructions to make Vickys Chorizo & Chicken Risotto, GF DF EF SF NF:

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.

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