Chorizo & pea risotto

Using simple ingredients, this pea and chorizo risotto makes an easy midweek meal.

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Garnish with crisped chorizo and grated parmesan

1 tbsp oil

200g chorizo, peeled and chopped

300g arborio risotto rice

2 tbsp vinegar (white wine vinegar if you have it)

1.2l chicken stock (fresh is best), heated until simmering

200g frozen peas

60g parmesan, finely grated, plus extra to serve