Chicken and Chorizo Risotto

Heat the olive oil and butter in a large pan over low/medium heat.

Add the celery and onion, and sweat for 6 to 7 minutes.

Add the Chipotle Paste and season with salt and pepper, then stir.

Add the chicken, chorizo and garlic, then fry for about 15 minutes.

Add the risotto rice and continue to cook for another 10 minutes, stirring to avoid sticking.

Pour in the wine, and stir until it’s absorbed by the rice.

Add a ladle of stock at a time, stirring continuously, and as the liquid is absorbed, add more stock.

Keep stirring throughout, and gradually add the remaining stock until it’s all absorbed.

Test the rice, and remove from the heat once it’s al dente, aiming for a consistency that’s not too wet.

Add the frozen peas and let them cook in the steaming risotto.

Add the parmesan, taste it, and adjust the seasoning if necessary.

Garnish with finely chopped parsley, another sprinkling of parmesan, and a drizzle of olive oil.

Serve with lemon wedges on the side.

Spice Level:

Dietary

Allergens