By Helen Bowman

Ingredients (serves 4):

250g Chorizo

100g Petit Pois

2 Garlic Cloves

1 Brown Onion

450g of Risotto Rice

100g of Parmesan

1 Tablespoon Salted Butter

187ml of White Wine

1 Chicken Stock Cube

1 Bunch of Parsley

Method:

Peel your chorizo and slice it up. Finely slice your garlic and onion.

Add your chorizo to a large pan. Fry until crisp. Remove chorizo nuggets. Add the onion. Once softened, add your garlic. Cook for 30 seconds and then pour in your wine.

Reduce alcohol. Pour in the rice. Coat it in the chorizo oil and start adding chicken stock.

Keep adding stock and beating the rice until it is almost cooked through.

Add 100g of frozen petit pois. Once the peas have cooked through, add the chorizo nuggets, a tablespoon of butter and a good seasoning of salt and pepper.

Beat everything together. Add a large handful of grated Parmesan and mix it in. Add a handful of chopped parsley and fold it through the risotto.

Take the pan off the heat. Serve with extra Parmesan grated on top. Enjoy!

Source: MOB Kitchen