- 300g Arborio rice
- 100ml olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1l (4 cubes) chicken stock
- 150g (4 small sticks) chorizo sausage
- 1 courgette, diced
- 1 yellow capsicum, de-seeded and diced
- 50g parmesan cheese, shaved
- Salt, pepper and flat-leaf parsley.
- You’ll need two pots, one big one (2-3l) for the main dish, and one at least 1l with a lid for the stock.