Wednesday, 25 June 2008

Chicken, Chorizo and Petit Pois Risotto

We had this for dinner last night and it was yummy!

Makes two large bowls

Under 30 mins

Ingredients (approx as kinda threw everything together!!)

90g chorizo sausage, chopped into small cubes
4 tbsp apx of grated parmesan
1 pint light chicken stock, hot
1 level tsp dried rosemary
mug of petit pois
1 small onion finely chopped
Big handful cold cooked chicken, shredded
165g risotto rice (I used carnaroli)
Olive oil
Tsp butter

1) In a large heavy based pan heat a little oil and the butter, add the chorizo and onions and gently saute for about 5 mins

2) Add the rice and rosemary and mix well with the oil, add a little stock to moisten, let it absorb then repeat, halfway through add the chicken and the petit pois near the end and enough stock and cook for a further 8-10 minutes until nearly all absorbed

3) Remove from heat, stir in the parmesan and serve!

Piccie to follow!

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