Tomato & chorizo risotto

• servings: 4
• active time: 5 mins
• total time: 30 minutes

Ingredients

1 tsp olive oil

400g cooking chorizo, peeled and diced

1 onion, chopped

350g risotto rice

1 tbsp red wine vinegar

400g can chopped tomatoes

1 litre hot chicken stock

85g frozen peas

1 tbsp grated Parmesan, plus extra to serve (optional)

small pack parsley, chopped (optional)

Directions

1 Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.

2 Gradually add the hot stock, a ladleful at a time — stir the rice until the stock is absorbed, then add the next ladleful. With the last ladlefu Of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.