2 cups Arborio Risotto Rice
2 tbsp Olive oil
1 Red Onion roughly chopped
1 Garlic clove, crushed and finely chopped
1 cup Peas
2 cups Chicken stock
1 Yellow Capsicum
Small handful continental parsley (optional)
6 tbsp Parmesan cheese, grated, plus extra to sprinkle on top
Salt and pepper to taste
Heat a drizzle of oil in a pan over medium heat and fry chorizo till lightly browned. Remove sausage from pan and set aside on paper towel.
Add remaining oil, reduce heat and pan and add onion and garlic, cook till onion starts to change colour.
Add rice and fry slowly, for 2 minutes, stirring frequently.
Sprinkle a tsp of Zing Tea then start adding stock one cup at a time, stirring continuously after every addition until the water is completely absorbed before adding more. Continue adding stock and stirring until rice is tender (approximately 30 minutes).
Stir in chorizo and peas with the last cup of stock.
Finally, stir in butter, parmesan cheese and capsicum before serving.
Add more parmesan and salt and pepper to garnish – sprinkle with parsley if desired.