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!