This is a very versatile dish, you can swap the chorizo for other meat (bacon works well!) and swap the peppers for cherry tomatoes or other veg. Baking in the oven still creates a lovely creamy risotto that doesn't require stirring for ages - perfect for a quick and easy family dinner.
150g chorizo, sliced
1 large onion, diced
Tablespoon butter
300g risotto/shortgrain/arborio rice
10 cherry tomatoes halved or 1 red pepper diced (or both)
700ml stock
50g grated parmesan
Start by preheating the oven to 200c. On the hob in an over&hob proof casserole dish, fry the chorizo on a medium heat for 5 minutes. Add the butter and onion and cook until the onion is soft. Add the risotto rice and tomatoes/pepper and stir through. Add the hot stock, stir and add a lid to the dish. Pop into the oven for around 20 minutes. Stir through the parmesan, ladle into bowls and serve.
