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Alright, don’t linger, let’s plan this vickys chorizo & chicken risotto, gf df ef sf nf formula with 10 components which are absolutely easy to find, and we have to process them at the very least through 9 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients for Vickys Chorizo & Chicken Risotto, GF DF EF SF NF:

1. Provide 100 g (4 oz) for chorizo, thickly sliced
2. You need 1 - onion, sliced
3. You need 450 g (1 pound) chicken breast, cut into bitesize chunks
4. Provide 1 for red bell pepper, deseeded and sliced
5. Give 1 yellow bell pepper, deseeded and sliced
6. Provide 2 cloves for garlic, finely chopped
7. Take 250 g (10 oz) - arborio / pudding rice
8. Need 700 ml (3 cups) for hot chicken stock
9. Need 150 g (6 oz) frozen peas
10. Prepare - freshly chopped parsley to garnish

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

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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