Ingredients, for two people:

• 150g risotto rice
• 1 onion and 1 carrot, finely chopped
• 350ml Atkins & Potts Vegetable Stock
• 50g cooked chorizo, finely sliced
• Handful grated Parmesan

Our Method:

1. Fry the onion and carrot in a little olive oil until translucent, then stir in the rice.
2. Gradually add in the Atkins & Potts Vegetable Stock, stirring between each addition until the stock is fully absorbed and the rice is cooked.
3. Stir through the chorizo and Parmesan and serve.

Just leave out the chorizo for a delicious vegetarian risotto.