Easy Chicken and Chorizo Risotto
User Reviews
5
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Prep Time
3 mins
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Cook Time
27 mins
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Total Time
30 mins
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Servings
4 people
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Calories
471 kcal
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Course
Main Course
Easy Chicken and Chorizo Risotto
Description
Easy Chicken and Chorizo Risotto brings together browned chicken thigh pieces and spicy chorizo, cooked alongside finely chopped onions and garlic to build a savory base. Arborio rice is added and simmered with chicken stock until it absorbs the liquid and reaches an al dente texture. Frozen peas and fresh parsley are stirred in near the end, adding pops of color and mild sweetness to balance the rich pork and chicken flavors.
The risotto clearly depends on gradual cooking and frequent stirring to develop its creamy texture without becoming mushy or dry. The chorizo’s spices and oils infuse the dish, while the chicken adds substantial protein. This combination makes the risotto a filling meal on its own.
Serve the risotto sprinkled with grated Parmesan cheese if desired, alongside a green salad to add freshness and crunch. It works well as a main dish for casual dinners or a straightforward weekend meal. Optional wine addition and substitutions for leftover roast chicken provide flexibility in preparation and taste.
The notes suggest that wine may replace part of the stock for added flavor and that leftover chicken can be used instead of raw thighs. The risotto is suitable for freezing, allowing you to prepare it in advance or store leftovers safely. Adjust seasoning to taste, and stir well during cooking to ensure even texture.
Ingredients
- 1 onion finely chopped
- 1 tablespoon olive oil
- 100 g chorizo diced
- 4 chicken thighs cut into bitesize pieces, boneless, skinless
- 2 garlic grated or crushed, cloves
- 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 to taste
- black pepper to taste
- 100 g peas frozen
- 2 tablespoons parsley chopped
- Parmesan Cheese optional, grated, to serve
- green salad optional, to serve
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
- Add 150 ml white wine after adding rice for extra flavor; reduce stock to 850 ml if using wine.
- Leftover roast chicken can replace raw chicken thighs; add shredded chicken with peas and parsley, ensuring it’s heated through before serving.
- This risotto can be frozen and reheated later without losing quality.
- Nutrition info is approximate and serves as a guideline only.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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