Tried this out on the family and its now a regular thing when they come over!

Ingredients

Virgin Olive Oil: 2 tbsp

Chicken Breast: 4 skinless – diced

Chorizo Sausage: 200g – diced

Arborio Rice, dry: 450g

Onion: 1 medium – diced

Green/Red Pepper: 1 of each medium – diced

Garlic: 2 cloves – crushed

Chicken Stock: 1.5litres

Frozen Peas: 100g

Parsley: 2 tbsp – chopped

Parmesan: grated to serve

Instructions

1. Fry the Onions in 1 tablespoon of Virgin Olive Oil in a large wide saucepan (lid on) over a gentle heat for 3 minutes until the onions are softened but not brown. Stir occasionally.
2. Brown Chorizo in the pan with the onions and remove with slotted spoon and set aside. Add the Chicken and the remainder of the Virgin Olice Oil and sauté until lightly browned. Remove with slotted spoon and add the Chorizo and Onions back.
3. Turn the heat down and add the Garlic. Fry for 1 minute, stirring regularly.
4. Add the Arborio Rice and cook for 1 more minute, stirring regularly.
5. Add all of the Chicken Stock to the rice and salt and pepper to taste. Stir thoroughly to combine.
6. Add in the Peppers and bring the risotto to a gentle bubble, then turn the heat right down, but leave the lid off. Cook the risotto until almost all of the stock has been absorbed (roughly 18 minutes). Do remember to give the risotto a good stir from time to time, while it is cooking.
7. Stir in the Parsley and Frozen Peas and cook for 2 more minutes. By this time the rice should be ‘al dente’ – that is, it should be mostly cooked, but with a little bit of bite.
8. Serve sprinkled with Grated Parmesan and a side salad, if you wish.