Tex-Mex Risotto with Chorizo and Sweet Peppers

In a medium sauce pot preheated to medium heat, add butter, olive oil, and salt and pepper. Saute onions for a couple of minutes until softened. Add the rice and cook for another 2 minutes.

Ladle in a cup of chicken stock at a time, allowing the rice to absorb the chicken stock. Stir constantly so it doesn’t stick to the pan. Continuing adding chicken stock until the rice is plump.

Add chili powder, cumin, paprika, garlic powder, and salt and pepper. Stir to combine and add in chorizo.

Serve in a big bowl with sweet peppers on top!