5 C Risotto (chicken, corn, chorizo, capsicum, coriander)

Ingredients

• 400g free range chicken thighs $7.60
• 2 Chorizo $3.80
• 200g Arborio rice $1.20
• 2l Veal stock home made $4.20
• 1 White onion $0.40
  
• 6 baby capsicum $2.00 (on special)
• 120g can sweetcorn kernels $0.65
• Bunch coriander $2.45
• 2 cloves garlic $0.50
  
• Salt and Pepper $0.05
  Total $22.20
  
  

Method

1. Chop, dice and slice all ingredients as appropriate. The coriander roots are the best bit so chop them as well
   
   
2. Stick the stock in a pot and get it to a gentle simmer.
   
3. Fry the chorizo and chicken in a little olive oil, then remove from pan. Don't discard the oil it will have been flavoured nicely by the chorizo.
   
4. Saute the onion, garlic, coriander roots and capsicum until the capsicum and onion is soft.
   
5. Add the rice to the oil and stir until it is well coated.
6. When it's nice and hot, add ladles of the stock to the rice and stir like heck.
7. When the rice squishes nicely between your fingers add back the meat and then the coriander tops.
8. Season the dish
   
9. If you have some in the fridge grate some parmesan cheese into the hot rice and stir.