Vickys Chorizo & Chicken Risotto, GF DF EF SF NF.
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Alright, don't linger, let's practice this vickys chorizo & chicken risotto, gf df ef sf nf formula with 10 components which are absolutely easy to obtain, 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.
Composition of Vickys Chorizo & Chicken Risotto, GF DF EF SF NF:
- Need 100 g (4 oz) chorizo, thickly sliced.
- Prepare 1 of onion, sliced.
- Prepare 450 g (1 pound) chicken breast, cut into bitesize chunks.
- Give 1 of red bell pepper, deseeded and sliced.
- You need 1 for yellow bell pepper, deseeded and sliced.
- Require 2 cloves of garlic, finely chopped.
- Need 250 g (10 oz) arborio / pudding rice.
- Prepare 700 ml (3 cups) of hot chicken stock.
- Require 150 g (6 oz) frozen peas.
- You need for freshly chopped parsley to garnish.
Vickys Chorizo & Chicken Risotto, GF DF EF SF NF step by step:
- Put the chorizo in a dry frying pan over a medium heat.
- When the chorizo starts releasing oil, add the sliced onion and fry for around 4 minutes until softening.
- Add in the peppers and chicken and brown the chicken off, a further 4 - 5 minutes, adding extra oil if needed.
- Once the chicken is browned, add in the garlic and fry for 1 minute.
- Add the rice to the pan and stir through.
- 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.
- 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.
- Add the peas to the pan and cook for a further 3 minutes.
- Stir through before serving with some garlic bread.
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