A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya - add broad beans or sweetcorn for extra colour
Ingredients
    1 tsp olive oil
    400g cooking chorizo, peeled and diced
    1 onion, chopped
    350g risotto rice
    1 tbsp red wine vinegar
    400g can chopped tomatoes
    1l hot chicken stock
    85g frozen peas
    1 tbsp grated Parmesan, plus extra to serve (optional)
    small pack parsley, chopped (optional)
Method
    Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.
    Gradually add the hot stock, a ladleful at a time – stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.
Source: My Good Food