Oven baked chicken & chorizo risotto
Ingredients
- 2 teaspoons olive oil
- 500g chicken thigh fillets, trimmed and cut into 3cm pieces
- 2 chorizo sausages, sliced
- 1 large onion, finely chopped
- 1 1/2 cups Arborio rice
- 3 cloves garlic, crushed
- 375g packet Passage to Italy Cherry Tomato Napoletana Sauce
- 3 cups chicken stock
- 1 cup white wine
- ground black pepper
- 1 cup frozen peas
- 100g marinated char-grilled capsicum, cut into strips
- 1 cup coarsely chopped fresh parsley leaves
- 1/2 cup finely grated Parmesan cheese, plus extra to serve
