Chicken, Chorizo & Green Pea Risotto Recipe
- Serves 6
- Preparation Time 15MINS
- Cook Time 30MINS
1L (4 cups) Campbells Real Stock – Chicken
2 tbs oil
1 onion, diced
2 cloves garlic, crushed
2 cups arborio rice
1 chorizo sausage, sliced
300g chicken breast, thinly sliced
cup frozen peas, thawed
3 tbs grated parmesan cheese
1 cup baby rocket, washed
STEP 1 Pour Campbells Real Stock into a saucepan. Bring to the boil, then reduce heat and keep on a low simmer.
STEP 2 Meanwhile heat 1 tbs oil over a medium – low heat in a large saucepan. Add onion and garlic, cook for 3 minutes, or until onion is soft. Add rice and stir through so the oil coats the rice.
STEP 3 Add hot stock to the rice mixture, 1 cup at a time, stir continuously until stock is fully absorbed before adding another cup of stock. Continue until all the stock has been used. This will take 15-20 minutes.
STEP 4 Meanwhile heat remaining oil in a separate fry pan over high heat. Add chorizo cook for 2-3 minutes or until golden brown. Set aside on paper towel. Add the chicken and cook for 5 minutes or until golden brown and cooked through. Remove and set aside.
STEP 5 When the rice is cooked, add the chorizo, chicken, peas, parmesan and rocket. Serve immediately.