Stuffing:
Heat the oil in a pan and gently fry the onion for 4-5 minutes. Add the chorizo sausage and cook for 3-4 minutes, or until the chorizo is crispy and golden. Transfer to a mixing bowl and allow to cool. Once cool add the cream cheese and parsley and mix well to combine. Preheat the oven to 180°C. Arrange the PEPPADEW® Jalapeño Halves, cut side facing upwards, in a single layer on a baking sheet. Spoon the stuffing into the PEPPADEW® Jalapeño Halves. Bake in the oven for 8 – 10 minutes, or until the filling is warm and the cheese has melted.

Lemon Risotto:
Heat the oil and butter in a pan and fry the onion and garlic over a low heat for 5 minutes. Add the risotto rice and stir until all of the grains are coated in the buttery mixture. Add a ladleful of the hot stock and stir until almost all of the liquid has been incorporated. Continue adding a ladleful at a time, stirring until incorporated, before adding more stock. Then remove from the heat and add the lemon zest, juice and the Parmesan cheese. Serve at once, topped with the Chorizo Stuffed Jalapeños.