Tomato and chorizo risotto with pan fried chicken supreme and pesto compound

Name: Tomato and chorizo risotto with pan fried chicken supreme and pesto compound
Total time: 3000 s
Yield: 3 raciones
Cuisine: British
Ingredients: 1 tsp olive oil; 400 g cooking chorizo, peeled and diced; 1 onion, chopped; 350 g risotto rice; 1 tbsp red wine vinegar; 400 g can chopped tomatoes; 1 litre hot chicken stock; 85 g frozen peas; 1 tbsp grated parmesan, plus extra to serve (optional); small pack parsley, chopped (optional); 3 chicken supreme; 30 ml white wine; 3 pesto compound butter

chef.joana @chefjoana

Tomato and chorizo risotto with pan fried chicken supreme and pesto compound

chef.joana @chefjoana

Saved

Ingredients

50 minutes

3 raciones

1tsp olive oil
400 gcooking chorizo, peeled and diced
1onion, chopped
350 grisotto rice
1tbsp red wine vinegar
400 gcan chopped tomatoes
1litre hot chicken stock
85 gfrozen peas
1tbsp grated parmesan, plus extra to serve (optional)
small pack parsley, chopped (optional)
3chicken supreme
30 mlwhite wine
3pesto compound butter

Saved

Steps

50 minutes

1

Season the chicken and seal it in a hot pan with oil. On the same pan add the white wine and roast the chicken in the oven for 20 minutes at 180 C.
2

Cook the risotto. Heat the olive oil in a saucepan and sizzle the chorizo for 1 minute until some of the oil starts to come out.
3

Add the onion and cook for 5 minutes until soft, then add the risotto rice and cook for 1 minute. Splash in the red wine vinegar, then add the tomatoes and stil well.
4

Gradually add the hot stock, a ladleful at a time. Stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked (15 minutes).
5

Turn off the heat and stir through the Parmesan and parsley, if using.
6

Warm the plates. Probe the temperature of the chicken. 73 C is cooked.
7

Serve the risotto straight from the pan, with extra Parmesan, if you like. Place the chicken supreme on the center topped with pesto compound butter.