Chicken and chorizo risotto

Risotto which brakes the norm.

Ingredients

• 1 chicken breast
• 50g red pesto
• 180g chopped chorizo
• 1 tbsp olive oil
• 125g risotto rice
• 1/2 litre vegetable stock
• 150ml white wine
• 400g of cream of tomato soup
• 30g mozzarella, shredded
• Freshly ground black pepper

Method

1. Cut the chicken into thin strips, coat in the red pesto and leave to marinate
2. Meanwhile, gently fry the chorizo in half the oil until it begins to crisp up slightly
3. Stir the rice into the pan, fry for a couple of mins, then slowly add the stock and wine, a quarter at a time, stirring regularly. Wait until each addition has almost been absorbed before adding the next – this should take about 15 mins
4. When all the liquid has been absorbed, stir in the soup and simmer for 5 mins. Take off the heat and set aside for 10 mins
5. Meanwhile, fry the marinated chicken in the rest of the oil for 10 mins, until cooked through
6. Pile the rice into 2 bowls and top with the chicken, mozzarella, a grind of black pepper and parsley, if you like