One Pan Cheesy Chorizo & Pea Risotto

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your diced chorizo and cook for 5-6 min or until golden and crispy

While the chorizo is cooking, peel and finely dice your brown onion[s]

Peel and finely slice (don't chop!) your garlic

Once the chorizo is golden and crispy, transfer it to a plate and set aside

Return the pan to a medium heat

Once hot, add the diced onion and cook for 4-5 min or until softened

Meanwhile, dissolve your chicken stock mix in 750ml [975ml] [1.4L] boiled water

Once the onion has softened, add your Chinese rice wine, arborio rice and the sliced garlic and cook for 1 min, stirring to coat the grains in the oil

Add the chicken stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

Trim, then chop your green beans into bite size pieces

Grate your Italian hard cheese

Once the rice is cooked, add the chopped green beans and cook for 2-3 min

Add your blanched peas and cook for 1 min further or until the green beans are tender and the peas are warmed through

Stir through a knob of butter with most of the grated cheese and most of the crispy chorizo (save some for garnish!) – this is your one pan cheesy chorizo & pea risotto