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Chorizo & Pea Risotto
Ingredients
  • 1 tbsp oil
  • 200g chorizo, peeled and chopped
  • 300g arborio risotto rice
  • 2 tbsp vinegar (white wine vinegar if you have it)
  • 1.2l chicken stock (fresh is best), heated until simmering
  • 200g frozen peas
  • 60g parmesan, finely grated, plus extra to serve
Steps
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