- 500g Tilda Arborio Risotto Rice
- 3 tbsp cooking oil
- 1½ medium onions
- 2-3 garlic cloves
- 200g chorizo sausage
- 125ml white wine
- 1.5 litres vegetable stock
- 2kg mixed vegetables
- 500g mixed fish
- 500g tiger prawns
- 500g chicken breast
- Salt and pepper
- 2 tbsp tomato puree
Heat the oil in a pan. Add the chopped onion and garlic and heat until soft and transparent
Add the Chorizo and diced chicken to the pan and cook until the meat is golden and oil has been released from the sausage
Stir in the Tilda Arborio rice, turning over in the mixture until all the grains are coated by the oil. Cook for 5 minutes.
Add the wine to the pan and build up the consistency of the dish adding in the stock gradually.
Add the tomato puree and mixed vegetables (peppers, courgette and tomatoes work well) and continue to cook, ensuring to taste the rice frequently to ensure it does not overcook.
When the rice is ten minutes from ready, add in the fish and prawns.
Check all ingredients are cooked through, season with salt and pepper to taste, and serve hot.