Ingredients: 100 grams chorizo, 1 onion, 2 garlic cloves, 200 grams risotto rice, dash of white wine, 1 liter vegetable stock, 200 grams peas,
Number of persons: 4
Bake 100 grams diced chorizo in hot butter. Add 1 chopped onion and 2 chopped garlic cloves. Cook until the onion is soft. Add 200 grams risotto rice, fry briefly. Add a splash of white wine. Stir well, let the alcohol evaporate. Gradually add 1 liter chicken stock. Add 200 grams peas. Leave, while occasional stirring, until the risotto is cooked. Heat through equally well. Enjoy!