Chorizo, Mushroom, and Pea Risotto

Chorizo, Mushroom, and Pea Risotto
Serves 4

2 cups/1 lbs Arborio rice
olive oil
1 onion, diced
2 cloves garlic, minced
8oz mushrooms, sliced thick
1 lbs chorizo, sliced
1.5 cups peas
6c hot chicken stock
parmsesan
cilantro

Brown chorizo in a little oil, and reserve.
In the same pan, fry onions and garlic for 2 minutes. Season with salt, pepper, and paprika. Add the rice and cook for a few minutes.

Make risotto.

Once almost done, add in chorizo and peas, and heat through. Finish with a handful of Parmesan, some cilantro, and some olive oil.