Chicken and Chorizo Risotto

Name: Chicken and Chorizo Risotto
Yield: 4/5 people
Cuisine: British
Ingredients: 1 tbsp Oil; 500 g Chicken Breast - Diced; 200 g Chorizo - Thinly sliced; 1 Onion Red or White - Chopped; 1 tsp Garlic Paste; 300 g Arborio/Risotto Rice; 150 ml White Wine or Stock - Both work well; 1 litre Chicken Stock - I used 3 dry Stock cubes; 1 tsp Oregano; 1 tsp Chillip Powder - Optional; 150 g Frozen Peas; 50 g Parmesan; Salt and Pepper to taste

Charlotte @Char_87

Another winner with the kids. Risotto is so versatile you can literally use what ever left overs you have to change up the flavours.

Ideally you want your rice to be aldente. It should stick together but not be soupy or mushy.

Using wine will add a nice richness but i tend not to cook with wine when cooking for the children. Using stock instead is just as nice.

Another winner with the kids. Risotto is so versatile you can literally use what ever left overs you have to change up the flavours.

Ideally you want your rice to be aldente. It should stick together but not be soupy or mushy.

Using wine will add a nice richness but i tend not to cook with wine when cooking for the children. Using stock instead is just as nice.

Charlotte @Char_87

Another winner with the kids. Risotto is so versatile you can literally use what ever left overs you have to change up the flavours.

Ideally you want your rice to be aldente. It should stick together but not be soupy or mushy.

Using wine will add a nice richness but i tend not to cook with wine when cooking for the children. Using stock instead is just as nice.

Another winner with the kids. Risotto is so versatile you can literally use what ever left overs you have to change up the flavours.

Ideally you want your rice to be aldente. It should stick together but not be soupy or mushy.

Using wine will add a nice richness but i tend not to cook with wine when cooking for the children. Using stock instead is just as nice.

Saved

Ingredients

30 cook 5 prep

4/5 people

1 tbspOil
500 gChicken Breast - Diced
200 gChorizo - Thinly sliced
1Onion Red or White - Chopped
1 tspGarlic Paste
300 gArborio/Risotto Rice
150 mlWhite Wine or Stock - Both work well
1 litreChicken Stock - I used 3 dry Stock cubes
1 tspOregano
1 tspChillip Powder - Optional
150 gFrozen Peas
50 gParmesan
Salt and Pepper to taste

Saved

Steps

30 cook 5 prep

1

Make the stock in a saucepan and keep hot on a low heat.
Heat the oil in a frying pan and add the diced chicken and a pinch of salt and pepper. Cook for around 5 mins or until the chicken just starts to brown.
Remove from the pan and spread aside
2

Using the same pan, fry the Chorizo until the oils start to release.
Add the garlic and onions and fry for 5 mins or until onion is soft.
3

Add the rice and stir until it is fully coated with the red oil.
Stir in the 150g wine (or stock), Chilli powder, Oregano and Chicken.
Stir until the liquid has been absorbed then add the peas.
4

Stir in the 1lt of stock one ladle at a time. Each time the liquid absorbs add another ladle.
Stir frequently but not continuously. Repeat this process until you have used all of your stock. It should take around 20 mins.
Taste to see if your rice is cooked enough for you. Add more stock if need be.
Once cooked, mix through your Parmesan and serve.
Sprinkle your favourite fresh herb on top if you wish.