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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys chorizo & chicken risotto, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Chorizo & Chicken Risotto, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Vickys Chorizo & Chicken Risotto, GF DF EF SF NF is something which I have loved my whole 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 cook it.

The ingredients needed to make Vickys Chorizo & Chicken Risotto, GF DF EF SF NF:
  1. Make ready chorizo, thickly sliced
  2. Make ready onion, sliced
  3. Take chicken breast, cut into bitesize chunks
  4. Get red bell pepper, deseeded and sliced
  5. Prepare yellow bell pepper, deseeded and sliced
  6. Get garlic, finely chopped
  7. Make ready arborio / pudding rice
  8. Make ready hot chicken stock
  9. Make ready frozen peas
  10. Take 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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