Chicken, Mushroom and Chorizo Risotto

So tonight I made a yummy risotto. I had grand plans to take some pictures and put them up but of course my memory card in the camera won't work and the phone is taking blurry pictures:( 

So here it is and the best pics I have. I loosely base it on the recipe on the back of the Rivianna Aborio Rice packet. 

Chicken, Mushroom and Chorizo Risotto. 

I don't have the exact measurements but here goes:

2T Olive Oil

2T butter

1 large onion finely chopped

1/2  chorizo thinly sliced (mine was out of the freezer)

400g chopped chicken (freezer again) 

I think it was about 2 and a half cups of chopped mushrooms

a cup or so of white wine 

2 cups Aborio Rice

1- 1.5L chicken or Vegie stock (mine was out of the freezer)

1cup peas 

1/2 cup corn 

Parmesan cheese and knob butter to finish

So to make it :

1. Heat the stock 
2.  Melt the butter and oil, add the onion and chorizo with a touch of salt and pepper over a low to medium heat. Put the lid on and turn to low. I like to let this do it's thing for about 5 mins but I stir it every minute at least to stop it sticking.
3. Add the rice and stir for a minute making sure all the grains are nicely coated and kind of opaque.
4. Add the white wine to deglaze the pan and start the next 20 mins of stirring. 
5. When the wine is absorbed I start adding the stock 1cup at a time. 
6. After the first cup stock add the mushrooms and don't stop stirring:) 
7. When the stock is absorbed add the next cup and keep stirring, my arm gets sore in the middle:) lol
8. When there are only 1 - 2 cups of stock left I add the chopped chicken, peas and corn. 
9. When all the stock is added I put in the Parmesan and butter, give it a good stir and pop the lid on for a few minutes to make it super creamy:) 

The YUMMY finished product even the chicken hating 16 year old and 3 year old like:) 

Poor Heidi ate the bits of chicken thinking I would make her eat them but I normally pick them out of her finished meals:)