Ingredients: 1 chicken breast, 250 grams chorizo​​, 1 onion, 2 garlic cloves, 250 risotto rice, dash of white wine, 900 ml chicken stock, 1 can diced tomatoes, 200 grams peas,

Number of persons: 4

Bake 1 diced chicken breast and 250 grams diced chorizo ​​in hot butter. Bake until the chicken is browned. Spoon the chicken and chorizo ​​from the pan and keep it aside. Bake in the remaining fat 1 chopped onion with 2 finely chopped garlic cloves. Cook until the onion is soft. Add 250 grams risotto rice, fry briefly. Add a dash of white wine. Stir well, let the alcohol evaporate. Add 900 ml chicken stock and 1 can diced tomatoes. Leave with occasional stirring the risotto to becooked. Add after approximately 10 minutes 200 grams of peas. Add at last the chicken and chorizo​​. Heat through equally. Enjoy!