Vickys Chorizo & Chicken Risotto, GF DF EF SF NF
Vickys Chorizo & Chicken Risotto, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys chorizo & chicken risotto, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Chorizo & Chicken Risotto, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Vickys Chorizo & Chicken Risotto, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys chorizo & chicken risotto, gf df ef sf nf using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Chorizo & Chicken Risotto, GF DF EF SF NF:
  1. Take 100 g (4 oz) chorizo, thickly sliced
  2. Prepare 1 onion, sliced
  3. Take 450 g (1 pound) chicken breast, cut into bitesize chunks
  4. Take 1 red bell pepper, deseeded and sliced
  5. Make ready 1 yellow bell pepper, deseeded and sliced
  6. Get 2 cloves garlic, finely chopped
  7. Prepare 250 g (10 oz) arborio / pudding rice
  8. Prepare 700 ml (3 cups) hot chicken stock
  9. Make ready 150 g (6 oz) frozen peas
  10. Prepare freshly chopped parsley to garnish
Instructions to make Vickys Chorizo & Chicken Risotto, GF DF EF SF NF:
  1. Put the chorizo in a dry frying pan over a medium heat
  2. When the chorizo starts releasing oil, add the sliced onion and fry for around 4 minutes until softening
  3. Add in the peppers and chicken and brown the chicken off, a further 4 - 5 minutes, adding extra oil if needed
  4. Once the chicken is browned, add in the garlic and fry for 1 minute
  5. Add the rice to the pan and stir through
  6. Add 100ml (scant 1/2 cup) of the chicken stock to the pan and let gently simmer for 5 minutes or until the stock has almost completely been absorbed
  7. Keep adding the stock in this way until you have none left. This process should take around 40 minutes. If the rice is still too hard after you've added all of the stock just add another a little more
  8. Add the peas to the pan and cook for a further 3 minutes
  9. Stir through before serving with some garlic bread

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