The Nummiest Chorizo and Mushroom Risotto

A few weeks ago I had some harissa to use up, and so I decided to create a risotto with it. Tim says it's one of the most tastiest meals I've ever put on the table, so I guess it must be good...... It does take at least an hour from woe-to-go, so make it a Sunday option, and eat the leftovers during the week..... The good bit is that it's a one-pot-meal, so minimal cleaning up. Yay!

Serves 2, plus a bit leftover for lunch

Ingredients:
- 1 Cup rice (1/2 Arborio 1/2 medium grain brown)
- 1 portion harissa (see recipe here: Easy Harissa)
- About 1/3 cup passata or crushed tomatoes
- 5 medium mushrooms, roughly chopped
- 2 chorizo sticks, sliced
- 1 onion, diced
- 500ml vegetable stock
- 1/2 cup frozen peas, defrosted.
- To serve: Lemon wedges, sardines (I use King Oscar brisling) and/or rocket

Method:
Fry onion until caramelised in a tablespoon or so of oil from the harissa. Add the rice and sauté for about 5 minutes until slightly crispy, but definitely not brown.
Add in everything else except peas. Bring to a boil, then reduce to a medium-to-low heat (I use setting 3), and simmer for about 1 hour, stirring every 5 minutes of so. Add water as necessary to prevent sticking.
Just before serving, add the defrosted peas (there is no need for cooking).
Serve with lemon wedges and sardines on top.