chicken, chorizo, risotto rice, oil, lemon, basil, vegetable stock cube, vegetables and bread to serve
Start by gentle frying one sliced onion in a little olive oil, then add a diced chicken breast and some sliced chorizo and keep stirring until the chicken is cooked. At this stage add the risotto rice and stir to coat the rice in the oil. Now add vegetable stock (I cheated and used a stock cube and hot water) to cover the contents of the pan. Put on a medium heat and keep the rice moving every few minutes. Keep adding more water if the rice looks dry. The rice will keep absorbing liquid for about 25 minutes, keep an eye on the risotto to make sure it doesn’t dry out. Serve with bread, a chunk of lemon and vegetable of your choice. I went for oven roasted asparagus and cherry tomatoes.