CHICKEN, MUSHROOM AND CHORIZO RISOTTO

CHICKEN, MUSHROOM AND CHORIZO RISOTTO

Serves 2

1.5 Syns per serving

6 cherry tomatoes, halved
8 button mushrooms, sliced
50g diced chorizo - 3.5 Syns
1 pre-cooked, skinless chicken breast, cut into bite-sized pieces
1 small clove of garlic, crushed
200g Arborio rice
600ml hot chicken stock
Handful of finely chopped fresh basil

Add the chorizo to a wok and cook until the oils are released. Add in the mushrooms, garlic and tomato halves.
Cook for about 10 minutes, stirring occasionally, with the lid on, before adding the chicken pieces. Cook for a further 2 minutes, then add the rice and half the basil. Stir gently for 2 minutes.
Add a third of the stock, letting it simmer gently until the liquid is nearly all absorbed, stirring occasionally.
Add more stock, keeping the mixture gently simmering, whilst stirring regularly, until all the stock is used up and the rice is tender. Season with black pepper to taste.
Spoon in the remaining basil and serve immediately on warmed plates.

This is lovely with HEX cheese grated over at the end or stirred through at the end of cooking.