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Best Idea to Serving Perfect Vickys Chorizo & Chicken Risotto, GF DF EF SF NF

Hoping to dine Vickys Chorizo & Chicken Risotto, GF DF EF SF NF a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with useful instructions on producing a Vickys Chorizo & Chicken Risotto, GF DF EF SF NF like a famous chef made.

Vickys Chorizo & Chicken Risotto, GF DF EF SF NF

We hope you got insight from reading it, now let's go back to vickys chorizo & chicken risotto, gf df ef sf nf recipe. To cook vickys chorizo & chicken risotto, gf df ef sf nf you need 10 ingredients and 9 steps. Here is how you do that.

To cook an extraordinary Vickys Chorizo & Chicken Risotto, GF DF EF SF NF, below are the components required:

  1. Provide of chorizo, thickly sliced.
  2. Prepare of onion, sliced.
  3. You need of chicken breast, cut into bitesize chunks.
  4. You need of red bell pepper, deseeded and sliced.
  5. Provide of yellow bell pepper, deseeded and sliced.
  6. Prepare of garlic, finely chopped.
  7. Provide of arborio / pudding rice.
  8. Get of hot chicken stock.
  9. Get of frozen peas.
  10. You need of freshly chopped parsley to garnish.

After readying the ingridients, next you are ready to prepare your appetizing Vickys Chorizo & Chicken Risotto, GF DF EF SF NF by following the procedures on this section:

  1. Put the chorizo in a dry frying pan over a medium heat.
  2. When the chorizo starts releasing oil, add the sliced onion and fry for around 4 minutes until softening.
  3. Add in the peppers and chicken and brown the chicken off, a further 4 - 5 minutes, adding extra oil if needed.
  4. Once the chicken is browned, add in the garlic and fry for 1 minute.
  5. Add the rice to the pan and stir through.
  6. 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.
  7. 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.
  8. Add the peas to the pan and cook for a further 3 minutes.
  9. Stir through before serving with some garlic bread.

Recipe : Vickys Chorizo & Chicken Risotto, GF DF EF SF NF

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