Heat the butter in a large saucepan and when it is bubbling, add the onion and red pepper and cook over a medium heat for 5 minutes.
20 g butter, 1 onions, 1 red pepper
Add the diced chicken and chorizo and fry for 3 minutes, stirring regularly
400 g diced chicken, 100 g chorizo
Add the rice and stir it around so it is well coated in the butter. Fry for 2 minutes. Pour in the wine or vermouth and stir until it has all evaporated. The alcohol will evaporate off but you can skip the wine if you prefer.
400 g arborio rice, 150 ml vermouth or white wine
Add the tumeric and stir into the rice
1 teaspoon tumeric
Add a the stock and stir it all together. Bring the pan to simmer then cover with a tight fitting lid and turn the heat down low. Cook for 15 - 20 minutes until the rice is softened, stirring occasionally.
1 litre chicken stock
When the rice is cooked, stir in the peas and parmesan and season with salt and pepper. Let it rest for 2 - 5 minutes to allow it to go creamy.
200 g frozen peas, 1 dash salt, 40 g Parmesan cheese, 1 dash black pepper
Serve with the parsley sprinkled over the top.
20 g fresh parsley
Notes
Tips
Arborio rice is the best rice to use for risotto.
Don't wash arborio rice before using.
Stir the risotto from time to time to prevent it from sticking and to make sure you get that creaminess.
When you add the parmesan cheese, you should take it off the heat and leave it to rest for a few minutes.
If you don't have chorizo you could also use bacon or pancetta. Adding a teaspoon of sweet smoked paprika will help add back that spicy flavour you are missing from the chorizo.
Storage
Risotto is best eaten fresh. You can store this Chicken and Chorizo risotto in the fridge for 1 -2 days. Make sure when you reheat it that it is piping hot. Food safety advice is to only reheat meat once, so if you have used leftover chicken, you shouldn't reheat the meat for a second time. You may also need to add a little extra hot stock to loosen it. You can freeze a risotto but the texture will not be the same when defrosted. However, this is always better than food waste.