Bake Play Smile
In a large frying pan, heat the olive oil over a high heat. Cook the sliced chorizo on either side until golden. Set aside in a baking dish.
Cook the chicken pieces over high heat until browned and cooked through. Set aside in the same baking dish as the chorizo.
Turn the heat down to medium. Add the butter and melt. Saute the onion and garlic for 3 minutes or until softened.
Bring to the boil and then remove from the heat.Add the arborio rice and stir for 30 seconds to coat the rice well. Add the chicken stock liquid and stir.
Bake until the liquid has absorbed and the rice is 'al dente' (approximately 26 minutes). Transfer the risotto to the baking dish with the chorizo and chicken. Cover the baking dish tightly with foil.
When the risotto is cooked, stir through the baby spinach leaves, butter, grated parmesan cheese and sun-dried tomato pesto.
Season to taste. Serve with extra grated parmesan cheese.