Description
The whole family will love this chicken and chorizo risotto. There’s no heat but tons of flavour. Winner winner chicken risotto dinner!
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 200g chicken thighs cut into 3cm cubes
- 1 chorizo sausage, de-skinned and torn up/crumbled into small pieces
- 1 tsp sweet smoked paprika
- a pinch saffron
- 1 cup arborio rice
- 1 c white wine
- 200g canned tomatoes
- 750ml chicken stock
- 3/4 c frozen peas
- 70g grated parmesan – grana padano or reggiano
- 1 cup English spinach
- sea salt flakes and freshly ground pepper to season
Instructions
- In a pot on medium heat, bring the stock to a simmer. Turn off the heat and pop aside.
- In a shallow pan, saute the onions in the olive oil until translucent
- Add the garlic and saute for 30 seconds until fragrant.
- Increase the heat to medium and add the chicken pieces. and gently brown.
- Add the chorizo and saute for a couple of minutes.
- Add the paprika, saffron, and rice. Stir through to combine all the ingredients.
- Add the wine and cook until the wine has nearly all evaporated.
- Add the canned tomatoes and a cup of the hot stock, stirring continuously. Continue stirring until all of the stock has been absorbed by the rice. Continue adding the stock (and still stirring) one cup at a time making sure each cup is absorbed before adding another. When 75% of the stock has been used, add the frozen peas and stir through the risotto.
- Once the rice is al dente, (normally around 20 minutes of cooking time), remove it from the heat. Add the Parmesan and English spinach and stir through.
- Season with sea salt and freshly ground pepper.
Notes
This recipe feed 2-3 large portions as a risotto-only meal. If you serve with a side salad you’ll get 4 servings.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 6.7 g
- Sodium: 1818.5 mg
- Fat: 27.6 g
- Carbohydrates: 30.9 g
- Protein: 35.4 g
- Cholesterol: 99.3 mg