We just can't seem to get enough Risotto in our place lately. It is such a lovely comforting plate of food. It's so versatile in terms of what flavours you can add, it can almost be a fridge dump type of dinner.
This Chicken & Chorizo version has some lovely spanish flavours and is very rich and tasty. Perfect served with a crisp green salad and some balsamic dressing.
Smartpoints per serving: 12sp
Smartpoints on No Count: 10sp
Propoints per Serving: 11pp
200g Risotto Rice
300g Chicken cut into bite sized pieces
120g Chorizo cubed
1 onion finely chopped
3 cloves of garlic crushed
1 tbsp tomato purree
30g parmesan cheese grated
1 tbsp chopped parsley
1 pint chicken stock
Couple of strands of saffron
Fry the chorizo gently over a low heat until some of the oils just start to release. Add the onions and garlic and put a lid on the sweat the onions until soft. Add the chicken and brown all over. Stir the rice through and cook for 3-5 minutes until the rice starts to go a little translucent and then mix through the tomato puree.
Add the saffron strands to the stock and allow them to seep for a couple of minutes before adding a ladle of stock to the risotto. Stir continuously until this stock is fully absorb and then add another ladle. Continue to add the stock this way until the rice is cooked al dente. Stir through the peas and the parmesan and cook for a further 2-3 minutes.
Season with salt and lots of black pepper to taste and serve sprinkled with the parsley.