200g Riviana Sun Dried Tomato Strips, drained, oil reserved
1kg skinned boneless chicken thighs, seasoned
200g red onion, diced
400g Riviana Arborio Rice
1 tblsp Riviana Crushed Garlic
400g chorizo, sliced
3 litres chicken stock, simmering
100g butter, cubed
40g continental parsley leaves
grated Parmesan cheese, for serving
Heat reserved oil in a large pan and brown seasoned chicken for 5 minutes on each side until just cooked. Dice chicken and keep covered.
Add onion to pan and sauté until softened. Add Riviana Arborio Rice and cook stirring until rice is opaque.
Add garlic and chorizo and brown. Add Riviana Sun Dried Tomato Strips and 1 litre simmering stock and, cook uncovered, stirring until all the liquid has been absorbed. Continue adding stock 250ml at a time, stirring regularly, until the rice is cooked to ‘al dente’ stage – this will take 15-20 minutes.
Just before serving, stir in diced chicken, butter and parsley.
Serve risotto in bowls sprinkled with cheese and garnish with extra parsley if desired.
