One and a half tablespoons of olive oil 500 grams of chicken fillet 1 chopped onion 250 grams of chorizo in strips 300 grams of risotto rice 1 teaspoon of turmeric powder 600 grams of sieved tomatoes 1 red pepper 2 cloves of garlic 150 grams of mushrooms half a teaspoon of chili flakes 500 milliliters of chicken stock 400 grams of cannellini beans 150 grams of peas 2 tablespoons of fresh parsley Fry the chicken fillet cubes in olive oil for about 6 minutes until tender. add onion and chorizo, fry for 3 minutes and stir well. Add the rice and turmeric. Cook, stirring, for 2 minutes until all the grains of rice shine. Add the sieved tomatoes, the red pepper, the garlic, the mushrooms, the chili flakes, the chicken stock and 250 ml water. Bring to a boil and simmer for 25 minutes until all the moisture has been absorbed by the rice. Add the chicken breast, ce beans and the peas. Stir and heat well. Serve with the fresh parsley and possibly a few lemon wedges.
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