Chicken and Chorizo Risotto
A really simple family-friendly risotto is great. This Chicken and Chorizo Risotto Recipe is easy, tasty and filling. An awesome family dinner.
Servings 4 Servings
Calories 724kcal
Ingredients
- 1 tablespoon Cooking Oil
- 3 Chicken Breasts Diced
- Pinch Salt and pepper
- 200 g Chorizo Thinly Sliced
- 1 Red Onion diced
- 3 Cloves Garlic crushed
- 300 g Arborio Rice
- 150 ml White Wine
- 1 teaspoon Oregano
- 1 teaspoon Cayenne Pepper
- 1 Litre Chicken Stock I make with 2 stock cubes
- 150 g Frozen Peas
- 50 g Parmesan + Extra to Serve
Instructions
- Make the Stock to packet instructions in a large saucepan, and keep warm on a very low heat on the hob.
- Warm the oil in a large frying pan.
- Add the chicken breasts with a pinch of salt and pepper and fry for a few minutes to brown.
- Remove from the pan and set to one side.
- In the same pan fry the chorizo for 2-3 minutes until it’s released lots of oil.
- Add the onions and garlic and fry for 5minutes until soft.
- Add the rice and stir until coated in oils from the chorizo.
- Stir in the wine, cayenne pepper and oregano and add the browned chicken breasts.
- Simmer for a minute or two, stirring often until the wine has been absorbed.
- Add the peas.
- Add one ladle of stock at a time, stirring regularly, adding the next ladle when it’s been absorbed.
- Do this for 20 minutes.
- Taste to see if the rice is soft enough for you, and add more stock if you need to.
- Once cooked stir through the parmesan and serve.
Notes
- You may need a little more or less stock to cook the rice to the texture that you prefer, it may also take longer than 20 minutes.
- Skip the cayenne if you don’t want it as spicy.
- Skip the wine and just add a ladle of stock instead if you prefer.
- Risotto shouldn’t be dry, or soupy. I cook until the rice is al dente, with a bite and not mushy, and you can leave an empty groove in the pan if you scrape the bottom with your spatula.
- Stir often but not constantly, let the rice move a little on its own.
- Using a large pan, so that your rice is in a thin layer will help it to cook faster.