Heat a non-stick frying pan over medium-high heat. Toss in the chorizo (no oil needed—this little beauty makes its own) along with the red onion.

Cook for 2–3 minutes, stirring occasionally, until the chorizo starts to crisp up and release its deliciously smoky oils.

Next, add the chicken breast, season with black pepper and smoked paprika, and cook for another 3–4 minutes until lightly browned.

Stir in the garlic and let it work its magic for about 30 seconds—just enough to smell amazing but not enough to burn.

Now, add the risotto rice, stirring constantly for 1–2 minutes until the grains turn slightly translucent. This helps them soak up all the lovely flavours.

Pour in the chicken stock. Stir occasionally and keep an eye on it—it should take about 18–20 minutes to reach that perfect creamy consistency. If it starts looking dry before the rice is cooked, just add a splash of more stock or hot water.

Once the rice is soft and dreamy, stir through the fresh parsley. Taste, adjust the seasoning, and get ready to tuck in.

Spoon into bowls and, if you’re feeling fancy, top with extra crispy chorizo bits and a generous grating of parmesan. Trust me, you’ll want that cheese.