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Ingredients
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1 cup
risotto rice
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1 piece
onion
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2
garlic cloves
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50g
chorizo
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3
chicken breasts
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3
dried tomatoes
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1 liter
beef stock
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Bunch
rosmary leaves
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1 teaspoon
pimenton
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100g
grated cheese
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1 tablespoon
oil
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100 milliliters
white wine/prosecco
Directions
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Heat oil in a pot, add chorizo and fry on a medium heat.
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Add onions and fry them until they are soft.
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Add the cubed chicken as well as the chopped garlic and dried tomatoes. Then fry for a few minutes and add the pimenton and the rice.
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Add the prosecco and the rosemary then top up with stock until the rice is just covered.
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Leave to simmer and constantly top up with soup so it does'nt get dry.
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After 20 minutes add the cheese and reduce if neccessairy to the desired consistency.
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