I had a bucket load of chicken stock and chicken left from my roast dinner yesterday, so risotto seemed like an obvious use of the leftovers. I’m awful at making risotto on the stove (I have no patience), and actually baked risotto (I think) tastes better.

1) chop up 1 red onion and fry in a heavy pan with olive oil. Once softened add 1 chopped red pepper.

2) add chorizo and one chopped up tomato. Cook for a minute.

3) pour in 800ml of chicken stock and bring to the boil. 

4) add 200g of arborio rice, pop a lid on and place in the oven.

5) after 20 mins, remove, stir in the leftover chicken, smoked paprika and black pepper.

6) after 10 more mins take pot out and serve up with some Parmesan on top.

  

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