About this recipe:A creamy risotto with a spicy kick which is perfect for a weekday comforting meal or equally good dressed up for a dinner party served in posh bowls with a crisp salad on the side. Very tasty and simple to make.
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Method Prep:10min › Cook:45min › Ready in:55min
Heat the oil in a heavy based pan and add the onion and garlic.
Stir until browned and then add the chicken and chorizo. Stir until the chicken is opaque and the oils have released from the chorizo. Add the chilli flakes and stir for 1 more minute.
Add the rice and continue stirring over a moderate heat for a couple of minutes until the rice is well coated and hot.
If using wine add this now and stir well. Begin adding the stock a little at a time and stir continuously throughout. Keep adding stock and stirring for approximately 20 minutes. Add the peas and continue to stir for five minutes, adding more stock if required, until the liquid is absorbed and the rice appears creamy but still has a little bite.
Turn off the hob and add the mascarpone and Parmesan, one at a time and stirring well. The dish should look creamy and sticky. Serve with a side salad and a sprinkling of Parmesan.
You can make this dish a little cheaper by omitting the chicken, as the chorizo and peas have lots of flavour by themselves and the rice is substantial. You could also use fresh chilli instead of dried chilli flakes. if doing this add the chilli towards the end of cooking.
Great recipe, very tasty. Tweaked a fair bit though: omitted parmesan, peas, wine and mascarpone. Added 2 tsp dried mixed herbs, 4 tbsps chopped coriander and 2 tbsps lemon juice halfway through the rice cooking. Also only needed about half of the stock stated above - 07 Feb 2015