"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Risotto Recipe

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This recipe for Chicken Risotto, by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Young


2 tsp smoked paprika
2 tsp ground turmeric
600 g chicken breast cut in strips
250g chorizo sausages, roughly chopped
3 garlic cloves crushed
2 cups Arborio Rice
3/4 cup frozen peas
2 tbsp olive oil
1 onion finely chopped
4 cups of chicken stock
400g can diced tomatoes

Combine paprika and turmeric in a bowl. Sprinkle spice mixture over chicken. Using your fingertips, rub spices into the chicken.

Heat 1 tbsp of oil in large pan and add chorizo, onion and garlic, cook stirring occasionally until chorizo is browned. Transfer into bowl and put aside.

Add remaining oil to pan, add chicken and brown. Add 1 cup of stock to pan. Add rice, tomatoes to pan.

Combine 2 cups of stock and remaining turmeric in a jug and continue to add to pan as liquid is absorbed.

Add chorizo and peas and any remaining stock until peas are cooked and final liquid absorbed and rice is soft. Season with salt and pepper.

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