Quick & Easy Creamy Chorizo Risotto

Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sauté for about 5 minutes until they are softened but not browned.

Add the diced chorizo to the pan and fry until they start to release their oils.

Stir in the Arborio rice to the pan, making sure the grains get coated with the oil and start to look a bit transparent.

Begin adding the chicken broth one cup at a time, stirring continuously. Each time, wait until the liquid has been almost completely absorbed before adding the next measure of broth.

After the third cup of broth has been absorbed, switch to the dry white wine. Continue stirring, allowing the rice to absorb each addition of liquid.

Once all the liquid has been absorbed and the rice is tender but still retaining a slight bite, stir in the Parmesan cheese.

Season with salt and pepper to taste.

Serve immediately, garnished with fresh parsley.