Easy Chicken and Chorizo Risotto
This Chicken and Chorizo Risotto is a delicious and easy one-pan recipe that combines the classic Italian rice dish with the bold flavours of Spanish chorizo and tender chicken. With the addition of garden peas, this risotto is not only flavorful but also nutritious. This recipe is perfect for a quick and easy weeknight dinner or a cosy meal with friends and family. Best of all, this recipe only requires one pan, making clean-up a breeze. With just a few simple steps, you can enjoy a creamy, comforting risotto that is sure to become a new favourite in your recipe collection.
Equipment
- 1 Large Frying Pan (or two, see notes)
Ingredients
- 100 g chorizo cut into small cubes
- 1 chicken breast cut into small pieces
- 2 tablespoon olive oil
- 1 brown onion finely chopped
- 2 garlic cloves minced
- 150 g risotto rice arborio or carnaroli
- 800 ml chicken stock
- 100 g garden peas frozen or fresh
- 50 g parmesan cheese finely grated
Instructions
- Place chorizo cubes into a large frying pan (no need to add oil). Set it over medium-high heat and fry for 8-10 minutes, stirring often, until crispy and deep golden brown. Spoon the chorizo onto a plate lined with a paper towel, leaving any fat in the pan.
- Add the chicken pieces into the pan with chorizo fat (add a tablespoon of oil if the pan is looking fry. Cook the chicken on all sides, until just cooked through (about 6-7 minutes, depending on the size of your chicken pieces). Scoop the chicken into a bowl, cover and set aside.
- Heat the olive oil in the same pan over medium heat. Add the onion and cook for 4-5 minutes until softened.
- Add the rice and garlic to the pan and cook for 1-2 minutes, stirring constantly until the rice is coated in the oil and starting to turn translucent.
- Pour in the chicken stock, a ladleful at a time, stirring constantly until each addition is absorbed by the rice.
- Once all the chicken stock has been absorbed by the rice and the rice is almost cooked, stir in the peas and the cooked chicken. And stir for a minute to warm through.
- Remove the pan from the heat and stir in the grated parmesan cheese until melted and creamy. Season with salt and pepper to taste. Divide the risotto between bowls and top with crispy chorizo and extra parmesan.
Notes
If you want to make this Chicken and Chorizo Risotto quicker, you can cook your risotto in one pan, whilst cooking chorizo and chicken in the other pan simultaneously.
Nutrition
Calories: 731kcalCarbohydrates: 73gProtein: 40gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 104mgSodium: 138mgPotassium: 690mgFiber: 6gSugar: 5gVitamin A: 596IUVitamin C: 26mgCalcium: 39mgIron: 6mg
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