- 1 onion
- 1 knob of butter
- 300g arborio rice
- 600ml chicken stock
- 200g ish of chorizo
- 200g ish of mushrooms
- 100g frozen peas
- Parmesan for topping
How To Make It
Step 1.First of all, dice an onion and cook in a little butter on a low heat.
Step 2.Add the risotto rice to the pan and stir well so the rice is coated in the butter.
Step 3.Then stir in ladleful by ladleful the stock, waiting until each part has been absorbed. This will take around 18 minutes.
Step 4.Meanwhile dice and cook the chorizo and mushrooms. I like cooking them separately from the rice as the mushrooms get all coated in the smokiness from the chorizo.
Step 5.When cooked, add them back in to the risotto and add the handfuls of frozen peas.
Step 6.Cook for another few minutes, top with cheese then serve and demolish.
Serve & Enjoy
Mushrooms are great for you when it comes to Vitamin D. Sunshine is the main source of Vitamin D but if sunlight is hard to come by, mushrooms are a fantastic way of boosting your levels. In fact did you know that all mushrooms contain provitamin D and when that comes into contact with UV rays a chemical reaction takes place that converts it into Vitamin D?