Risotto with Chicken and Chorizo

Heat a splash of olive oil in a large pan.

Add the sliced chorizo and cook until crispy.

Remove the chorizo and set aside, leaving the oil in the pan.

In the same pan, add chopped onion and sauté until translucent.

Add the chicken thighs and cook until browned on all sides.

Stir in the risotto rice and cook for a minute to toast it.

Pour in the white wine and let it absorb.

Gradually add the chicken stock, one ladle at a time, stirring continuously until absorbed.

Add the frozen peas, lemon juice, saffron, paprika, cayenne pepper, garlic granules, mixed herbs, and salt to taste.

Cook until the rice is creamy and al dente.

Stir in the crispy chorizo before serving.

Spice Level:

Allergens