Chicken and Chorizo-Veggie Risotto

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs carrot
• 300g free-range chicken thigh fillets
• 2pcs chorizo sausages
• 1pcs chicken-style stock cubes
• 150g arborio rice
• 50g parmesan
• 1bunch thyme
• 150g peas
• 100g baby spinach leaves
• 625ml (2½ cups) boiling water
• 15ml olive oil
• 10g butter

Method

1. Step 1 — Start prep
   ADD CHICKEN OPTION Crush or finely chop the garlic. Quarter the carrot lengthwise and thinly slice. Thinly slice the chicken into strips. Thinly slice the chorizo. Crumble the stock cubes into a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.
2. Step 2 — Start risotto
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook chicken, stirring regularly, for 2 mins or until golden (chicken won't be cooked through). Remove with a slotted spoon. Cook carrot and chorizo, stirring occasionally, for 4 mins or until carrot is softened and chorizo is slightly crisp. Add garlic and cook, stirring, for a further 1 min or until fragrant.
3. Step 3 — Add rice
   Add the rice to the chorizo mixture and cook, stirring, for 30 secs or until the grains are well coated.
4. Step 4 — Cook risotto
   Return the chicken and any resting juices to the rice mixture. Stir in the stock and bring to a simmer. Reduce the heat to low. Cover and cook, stirring occasionally, for 15 mins or until most of the liquid is absorbed and the rice is almost tender.
5. Step 5 — Finish prep
   While the risotto is cooking, bring a small saucepan of water to the boil for the peas. Finely grate the parmesan. Strip half the thyme leaves*, discarding the tough stems. Add the peas to the pan of boiling water, return to the boil and cook for 1 min. Drain.
6. Step 6 — Finish risotto and serve
   Stir the peas into the risotto and cook, stirring, for 3 mins or until the rice is creamy and tender. Add the spinach, thyme, half the parmesan and 10g butter and stir to combine. Remove from the heat and stand, covered, for 5 mins. Taste, then season with salt and pepper. Divide the risotto among bowls. Scatter with the remaining parmesan to serve.

Allergens

Milk