Chicken Chorizo Risotto

Name: Chicken Chorizo Risotto
Total time: 50 min
Yield: 4 serving
Ingredients: 500 g chicken thighs (boneless and skinless); 125 g chorizo sausage; 1 small brown onion; 3 garlic cloves; 300 g risotto rice; 1 tablespoon olive oil; ⅓ cup dry white wine; 5 cups chicken stock; 2 teaspoon fresh thyme leaves; ⅓ cup freshly grated Parmesan cheese; 1 tablespoon salted butter; fine salt

User Reviews

5.0

3 reviews

Excellent

Total Time
50 mins
Servings
4
Calories
661 kcal
Course
Dinner
Cuisine
International

Chicken Chorizo Risotto

Zara Shaw

Report

Chicken chorizo risotto is full of tender chicken and flavour-packed chorizo plus creamy rice, finished with butter and parmesan for a rich, one-pot oven-baked risotto.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

500 g chicken thighs (boneless and skinless) chopped into bite-sized pieces
125 g chorizo sausage sliced
1 small brown onion finely diced
3 garlic cloves crushed
300 g risotto rice
1 tablespoon olive oil or more as needed
⅓ cup dry white wine
5 cups chicken stock hot (see my notes)
2 teaspoon fresh thyme leaves
⅓ cup freshly grated Parmesan cheese
1 tablespoon salted butter
fine salt to taste

Add to Shopping List

Instructions

Preheat oven to 180c (350f).
In a large, heavy-based pot heat the olive oil and fry chorizo then remove with a slotted spoon and transfer to a plate.
Add chicken and fry until lightly browned (see my notes), then remove to a plate.
Add onion and cook over medium heat until starting to soften.
Stir in the rice and toast for 1-2 minutes, then add garlic and cook for a further 30 seconds.
Add white wine to deglaze, scraping up any flavour spots and simmer until mostly evaporated.
Pour in hot chicken stock, add back in chicken, chorizo and thyme leaves and bring to a simmer.
Once simmering, cover with a tight-fitting lid and bake for 30 mins.
Stir through butter and parmesan, taste for seasoning and serve immediately.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Don't rinse the rice, it will wash away the starch which gives the risotto its creamy texture.
I use a slotted spoon to remove the chorizo from the pan because I want to keep as much of that tasty chorizo-flavoured oil in the pan.
The chicken will finish cooking in the oven.
I put the stock into a glass jug and heat it in the microwave.

Nutrition Information

Show Details

Calories 661kcal (33%) Carbohydrates 67g (22%) Protein 42g (84%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.2g Cholesterol 157mg (52%) Sodium 380mg (16%) Potassium 711mg (20%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 423IU (8%) Vitamin C 10mg (11%) Calcium 154mg (15%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 661 kcal

% Daily Value*

Calories	661kcal	33%
Carbohydrates	67g	22%
Protein	42g	84%
Fat	22g	34%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	0.2g	10%
Cholesterol	157mg	52%
Sodium	380mg	16%
Potassium	711mg	15%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	423IU	8%
Vitamin C	10mg	11%
Calcium	154mg	15%
Iron	6mg	33%