Chicken, Chorizo and Sundried Tomato Risotto

Tonight's dinner was a slap up risotto consisting of Chicken, Chorizo and Sundried Tomatoes.


Diced Chicken
Sliced Chorizo
Cup of peas
Sundried tomatoes
Baby Spinach
4 cups chicken stock
2 cups rice
Cracked black pepper
Gourmet Garden roast herb seasoning (Rosemary, thyme, parsley and garlic)
Parmesan to serve

Cook diced chicken until lightly browned. Add sliced chorizo and herbs.

Stir in rice and peas.  Add stock one cup at a time until rice cooked to your taste.

I used the Continental stock pots for the first time and must say they were too salty for my liking.  I prefer salt reduced stock for risotto.

Stir through baby spinach, sundried tomatoes and season to taste.  Top with Parmesan and voila!

Very tasty  and a big success for my fussy boys.


Anonymous said…
Thanks for the recipe, might try that this week for my tribe...always looking for something easy and tasty that the kids will try and eat and enjoy :)