Chicken and chorizo risotto Ingredients: For the 1st part: 3 glasses of - rice - olive oil - 1 onion - or more depending on taste butter - 2 glasses of - white wine parmesan - 1 l of - chicken stock For the 2nd part: olive oil - 1 red pepper - 1 green pepper - 1 yellow pepper - 1 onion - 2 chicken breasts - diced 1 chorizo (strong or not depending on taste) 2 handfuls of peas.
Utensils：
- 1 Top 5 of the best colanders- - 1 kitchen scale - scales
Total time: 45 min Preparation: 15 min Rest:- Cooking: 30 min
Phase 1
Chop the onion, brown it in the butter and oil.
Phase 2
Then pour in the rice.
Phase 3
When it is translucent, add the white wine. When it has evaporated, pour in the previously heated broth ladle by ladle.
Phase 4
Season and turn off the heat.
Phase 5
Add a knob of butter and parmesan.
Phase 6
Stir and keep warm.
Phase 7
Brown onion strips in olive oil, and add the chicken, sliced chorizo, finely diced peppers and peas. Leave to cook for around 10 minutes and when everything is nicely browned, add to the risotto and mix.
Phase 8
Enjoy your meal!
Utensils：
- 1 Top 5 of the best colanders- - 1 kitchen scale - scales
Total time: 45 min Preparation: 15 min Rest:- Cooking: 30 min
Phase 1
Chop the onion, brown it in the butter and oil.
Phase 2
Then pour in the rice.
Phase 3
When it is translucent, add the white wine. When it has evaporated, pour in the previously heated broth ladle by ladle.
Phase 4
Season and turn off the heat.
Phase 5
Add a knob of butter and parmesan.
Phase 6
Stir and keep warm.
Phase 7
Brown onion strips in olive oil, and add the chicken, sliced chorizo, finely diced peppers and peas. Leave to cook for around 10 minutes and when everything is nicely browned, add to the risotto and mix.
Phase 8
Enjoy your meal!