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a white pan of chicken and chorizo risotto with a check linen towel tied around the handle

Chicken and Chorizo Risotto

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  • Author: Emma Lee
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: dinner
  • Method: Stovetop
  • Cuisine: Italian

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

  1. In a pot on medium heat, bring the stock to a simmer. Turn off the heat and pop aside.
  2. In a shallow pan, saute the onions in the olive oil until translucent
  3. Add the garlic and saute for 30 seconds until fragrant.
  4. Increase the heat to medium and add the chicken pieces. and gently brown.
  5. Add the chorizo and saute for a couple of minutes.
  6. Add the paprika, saffron, and rice. Stir through to combine all the ingredients.
  7. Add the wine and cook until the wine has nearly all evaporated. 
  8. 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.
  9. 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.
  10. 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