Instructions

1. Heat olive oil in a large frypan over medium heat, add chorizo and fry until crisp. Remove chorizo and set aside. Add butter to frypan, then cook onion for 1-2 minutes or until softened.
2. Add fennel and garlic, cook for 1 minute further, then add rice. Cook, stirring, until all the grains are coated in the butter. Gradually add stock, one cup at a time, stirring occasionally, until all liquid is absorbed. Add peas and cook for a further minute, then return chorizo to pan.
3. Just before serving, add the mint, parmesan and 100g of goats’ cheese. Divide risotto between 4 serving bowls and sprinkle with extra parmesan and the remaining goats’ cheese.