Veg & Chorizo Risotto

350g Arborio Rice
130 g Chopped Onion
146g Diced Sweet Potato
80g Sliced Mushrooms
195g frozen mixed veg
100g frozen green beans
100g frozen petit pois
2g frozen garlic
60g beef chorizo (omit for vegetarian meal)
2 Knorr Vegetable Stock Cubes
1litre Boiling water

Heat a frying pan and add the chopped onion, mushrooms and garlic. Dry fry for 4-5 mins stirring constantly. (Add a small amount of water if the onion's browning too quickly and this will caramelise naturally, without the need for oil)
Once translucent and shiny, add the rice and mix well. Add the Stock cubes to the boiling water and once dissolved, add this to the pan with the onion and rice mixture. Bring to the boil and then reduce the heat and simmer slowly for 10 mins. Add all the other veg and continue to simmer for about 10 mins or until the water's absorbed and the veg are tender. Keep warm, but turn off the heat. Meanwhile, slice the chorizo into thin slices or small cubes and dry fry in a pan, then drain off as much of the fat as possible before stirring the chorizo into the pan with the risotto. Serve onto warmed plates and enjoy!