5 cups chicken stock
1 tablespoon olive oil
500 grams chicken thighs, boneless and skinless
1 chorizo sausage, thinly sliced
1 teaspoon smoked paprika
1 leek, thinly sliced
2 cloves garlic, crushed
1 cup risotto rice, e.g. Arborio or Vialone Nano
½ cup white wine
1¼ cups frozen peas, thawed
10 cherry tomatoes, halved and seeds squeezed out
small handful flat-leaf parsley, chopped
sea salt and freshly ground pepper
Put the stock in a saucepan, heat and keep warm.
Heat the oil in a large sauté pan or saucepan. Cut the chicken into bite-sized pieces.
Add to the pan, season and cook until golden and cooked through. Add the chorizo and smoked paprika and cook for a further two minutes. Remove with a slotted spoon and set aside. Don’t wash the pan.
Add the leek and garlic to the pan with a good pinch of salt. Cover and cook until the leek is tender, stirring occasionally and adding a little water if the pan is too dry.
Stir in the rice and cook for another minute until the rice is warm (toasted). Add the wine and stir until most of the liquid has been absorbed.
Begin adding the warm stock, a ladle at a time, stirring and allowing the liquid to absorb before adding the next quantity.
When the risotto is tender to the bite and has a creamy consistency (this should take about 20 minutes) add the chicken, chorizo and any juices along with the peas, tomatoes and the parsley. Gently combine and serve immediately.