Easy Chicken and Chorizo Risotto

Name: Easy Chicken and Chorizo Risotto
Prep time: 3 min
Cook time: 27 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 onion; 1 tablespoon olive oil; 100 g chorizo; 4 boneless, skinless chicken thighs; 2 garlic cloves; 300 g risotto rice; 1 litre chicken stock; salt and pepper; 100 g frozen peas; 2 tablespoons parsley chopped; Grated parmesan to serve; Green salad to serve

User Reviews

5.0

42 reviews

Excellent

Prep Time
3 mins
Cook Time
3 mins
Total Time
30 mins
Servings
4 people
Calories
471 kcal
Course
Main Course
Cuisine
Fusion, Italian, Spanish

Easy Chicken and Chorizo Risotto

Nash Knight

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Quick, very simple to make and super tasty, this Easy Chicken and Chorizo Risotto is ready in under 30 minutes and only uses one pan. The perfect meal for busy weeknights!

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Ingredients

Servings

1 onion finely chopped
1 tablespoon olive oil
100 g chorizo diced
4 boneless, skinless chicken thighs cut into bitesize pieces
2 garlic cloves grated or crushed
300 g risotto rice (I use arborio)
1 litre chicken stock from a cube is fine (I use 1 Kallo organic chicken stock cube)
salt and pepper to taste
100 g frozen peas
2 tablespoons parsley chopped
Grated parmesan to serve optional
Green salad to serve optional

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Instructions

Fry the chopped onions in 1 tablespoon of olive oil in a large wide saucepan (lid on) over a gentle heat for 3 minutes until the onions are softened but not brown. Stir occasionally.
Turn up the heat a little and add the chorizo and chicken. Fry for 2 minutes, stirring regularly.
Turn the heat down and add the garlic. Fry for 1 minute, stirring regularly.
Add the risotto rice and cook for 1 more minute, stirring regularly.
Add all of the stock to the rice and salt and pepper to taste. Stir thoroughly to combine.
Bring the risotto to a gentle bubble, then turn the heat right down, but leave the lid off. Cook the risotto until almost all of the stock has been absorbed (roughly 18 minutes). Do remember to give the risotto a good stir from time to time, while it is cooking.
Stir in the parsley and frozen peas and cook for 2 more minutes. By this time the rice should be ‘al dente’ – that is, it should be mostly cooked, but with a little bit of bite.
Serve sprinkled with grated parmesan and a side salad, if you wish.

Notes

If you wish to add wine to your risotto add 150ml white wine into the pan straight after you have added in the rice. Cook the rice in the wine for 1 minute and then add the stock (but reduce the quantity of stock down to 850ml.)
If you wish to make this risotto with leftover roast chicken, simply shred the leftover chicken and add it into the risotto at the same time as you add the peas and parsley. Ensure the chicken is piping hot before serving.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 471kcal (24%) Carbohydrates 66g (22%) Protein 29g (58%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 107mg (36%) Sodium 344mg (14%) Potassium 446mg (13%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 387IU (8%) Vitamin C 15mg (17%) Calcium 28mg (3%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 471 kcal

% Daily Value*

Calories	471kcal	24%
Carbohydrates	66g	22%
Protein	29g	58%
Fat	9g	14%
Saturated Fat	2g	10%
Cholesterol	107mg	36%
Sodium	344mg	14%
Potassium	446mg	9%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	387IU	8%
Vitamin C	15mg	17%
Calcium	28mg	3%
Iron	5mg	28%