I’m not sure how to explain this other than a Spanish flavour but with the creamy texture of Italian risotto. It is simple enough that you can whip it up in a hurry and just stir it until comes together.
Risotto is possibly one of those dishes you may have heard about being complicated but this ain’t! I’ve included some tips, quick hacks and troubleshooting to set you up for success. As always, please play around, make it your own and enjoy your time in the kitchen!
Why this recipe is amazing
Flavour & texture: A rich, savoury flavour with smoky, spicy notes from the chorizo and smoked paprika. The tomatoes and white wine provide a bright, acidic balance. The cheese gives creaminess and depth of flavour, and finally, the arborio rice creates a creamy, slightly chewy texture that is characteristic of risotto.
Difficulty & Time: 1.5/5. Approximately 60 minutes to prepare and cook. It is a relatively simple dish to make, but it does require some attention and stirring throughout the cooking process to achieve the desired creamy texture.
Versatility: One of the great things about risotto is its versatility! It can be customized to suit your taste preferences or to use up ingredients you have on hand. For example, you could swap out the chicken for prawns/shrimp or add in vegetables such as mushrooms, snow peas, or asparagus. You could also experiment with different types of cheese or spices. The possibilities are endless, so don’t be afraid to get creative and make this recipe your own!
What ingredients are needed
- Chorizo: Chorizo is a spicy Spanish sausage made from pork, paprika, and garlic. It adds a smoky, spicy flavour to the risotto and pairs well with the chicken and tomatoes.
- Chicken breast: Chicken breast is a lean protein that adds substance and flavour to the risotto. Sub for chicken thighs if you like for extra flavour and richness.
- Onion: Onion is a staple ingredient in many savoury dishes and adds a sweet, slightly pungent flavour to the risotto. It also provides a base of flavour for the other ingredients to build on.
- Garlic: Garlic is another staple ingredient that adds a pungent, slightly sweet flavour to the risotto. It pairs well with the other ingredients and adds depth to the dish.
- White wine: White wine is often used in risotto recipes to add acidity and depth of flavour. It also helps to deglaze the pan and release any browned bits on the bottom.
- Tin tomatoes: Canned tomatoes add a bright, acidic flavour to the risotto and help to create a creamy texture when combined with the arborio rice.
- Chicken stock powder: Chicken stock powder is a convenient way to add depth of flavour to the risotto without having to make homemade chicken stock. It provides a savoury, umami flavour that complements the other ingredients.
- Smoked paprika: Smoked paprika adds a smoky, slightly sweet flavour to the risotto and pairs well with the spicy chorizo.
- Red Chilli flakes: Add heat and spice to the risotto and help to balance out the other flavours. Use as much or as little as you like, depending on your personal preference.
- Arborio rice: Arborio rice is short-grain rice that is commonly used in risotto recipes. It has a high starch content, which helps to create the creamy texture of the dish.
- Cheddar: Cheddar is a flavourful cheese that is often used in risotto recipes to add creaminess and depth of flavour. It pairs well with the other ingredients in this dish and adds a comforting, homey feel to the risotto. Swap for parmesan or … use both!
Hate Stirring risotto? Try this!
If you’re looking for a way to make risotto without constantly stirring, there are a couple of methods you can try:
- Use a pressure cooker: Significantly reduce the amount of stirring required to make risotto. Simply add the ingredients to the pot, seal the lid, and let it cook under pressure for a few (3-4) minutes. When the cooking is complete, you’ll have a perfectly cooked risotto without the need for constant stirring.
- Use the oven method: Another way to make risotto without stirring it constantly is to use the oven method. After sautéing, transfer everything to an oven-safe dish, add the liquid, cover the dish with foil or a lid, and bake in the oven at 375°F (190°C) for about 25-30 minutes, or until the rice is tender and the liquid is absorbed.
Note!: While these methods can help reduce the amount of stirring required, it’s important to note that they may result in a slightly different texture than traditional stovetop risotto. However, they are both great options for busy nights when you don’t have the time or energy to stand over the stove stirring. You may need to tweak the liquid quantity for each method.
Setting you up for Risotto success – Tips & Tricks
Here are some tips and tricks to help you make the perfect risotto:
- Use the right type of rice: Arborio rice is the most commonly used rice for making risotto because it has a high starch content that creates a creamy texture when cooked. Other types of rice, such as long-grain rice, won’t yield the same creamy texture.
- Use a wide, shallow pan. This allows for more surface area, which helps the liquid evaporate more quickly and evenly.
- Keep the water warm: When making risotto, it’s important to add warm water to the rice in small increments. Keeping the liquid warm in a separate pot on the stove will help prevent the temperature of the rice from dropping and will help it cook evenly.
- Stir often: Stirring the rice often while it cooks will help release the starch and create a creamy texture. Use a wooden spoon or spatula to gently stir the rice, being careful not to over-stir or break up the grains.
- Add the liquid slowly: Adding the water to the rice in small increments allows it to be absorbed gradually, resulting in a creamy and tender risotto. It’s important not to add too much liquid at once, as this can cause the rice to become mushy.
- Taste and adjust the seasoning: Taste the risotto frequently as it cooks, and adjust the seasoning as needed. Adding salt, pepper, or other seasonings in small increments will allow you to adjust the flavour to your liking.
- Don’t be afraid to experiment with different flavours and ingredients in your risotto. It’s a versatile dish that can be customized to suit your tastes.
Frequently Asked Questions
When I made this dish on our live cooking show, some community members asked:
Stirring the risotto helps release the starch from the rice, creating a creamy texture. It also helps distribute the liquid evenly and prevents the rice from sticking to the pan.
Arborio rice is the most commonly used rice for making risotto due to its high starch content and ability to absorb liquid without becoming mushy.
Risotto is done when the rice is cooked through but still slightly al dente (with a bit of bite) and the texture is creamy and velvety. The total cooking time can vary depending on the recipe and the type of rice used.
While it’s best to serve risotto immediately after cooking, you can make it ahead of time and reheat it later. To do so, transfer the risotto to an airtight container and refrigerate for up to 3 days. To reheat, add a splash of liquid and gently warm it up in a saucepan or microwave, stirring frequently.
If your risotto turned out too dry, you may have added the liquid too quickly or cooked it for too long. To fix this, you can add a bit more liquid, such as stock or water, and stir until the risotto becomes creamy again and it’s all absorbed.
If your risotto is very wet, you may have added too much liquid or not cooked it long enough. To fix this, you can continue cooking the risotto for a few more minutes, stirring occasionally until the liquid has been absorbed.
If your rice is still hard even though you added all the liquid, you may not have cooked the risotto long enough. You can continue cooking the risotto for a few more minutes, adding more liquid as needed, until the rice is tender.
Yes, you can freeze leftover risotto. Simply transfer it to an airtight container and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat as instructed above.
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Chicken and Chorizo Risotto
Equipment
- Large sauté pan or wide deep frying pan (around 30cm/12inch)
- small saucepan
Ingredients
- 1-2 (1) chorizo sausages diced
- 450 g (1 lb) chicken breast or thigh diced
- 1 brown/yellow onion diced
- 3 cloves garlic minced
- 200 g (1 cup) arborio rice
- ½ cup white wine
- 400 g (14 oz) can diced tomatoes
- 1 tbsp (1.35 tbsp) chicken stock powder
- 1½ tsp smoked paprika
- ½ tsp (0.51 tsp) red chilli flakes
- 3+ cups water keep warm in small saucepan
- ½ cup cheddar or parmesan grated
- fresh parsley chopped
- spinach optional
Instructions
- In a large saute pan, cook the sliced chorizo until browned and crispy. Remove and set aside.
- In the same pan, add the diced chicken and cook until browned on all sides.
- Add the diced onion and minced garlic and sauté until softened.
- Mix in the arborio rice and gently fry to toast the granules.
- Pour in the white wine to the pan and stir to deglaze the pan and lift off anything stuck to the bottom of the pan.
- Add the can of diced tomatoes, chicken stock powder, smoked paprika, and chili flakes to the pan. Stir to combine.
- One cup at a time, add water, stirring occasionally until each cup of water has been absorbed by the rice. Continue cooking the risotto, stirring occasionally, until the rice is tender and the liquid has been absorbed. This should take around 20-25 minutes.
- Once the risotto is cooked, add the grated cheddar cheese and stir until melted and well combined.
- Season with salt and pepper to taste. Serve the risotto hot, topped with fresh parsley and more cheese.
Notes
- You can remove the chorizo and chicken after step 2 and add them back into the cooked risotto at step 7. Helps to keep the chicken tender and prevent overcooking.Â
- Use the right type of rice: Arborio rice is the most commonly used rice for making risotto because it has a high starch content that creates a creamy texture when cooked. Other types of rice, such as long-grain rice, won’t yield the same creamy texture.
- Use a wide pan. This allows for more surface area, which helps the liquid evaporate more quickly and evenly.
- Keep the water warm: When making risotto, it’s important to add warm water to the rice in small increments. Keeping it warm in a separate saucepan on the stove will help prevent the temperature of the rice from dropping and will help it cook evenly.
- Stir often: Stirring the rice often while it cooks will help release the starch and create a creamy texture. Use a wooden spoon or spatula to gently stir the rice, being careful not to over stir or break up the grains. See the post above for non-stir methods.
- Add the water slowly: Adding the water to the rice in small increments allows it to be absorbed gradually, resulting in a creamy and tender risotto. It’s important not to add too much liquid at once, as this can cause the rice to become mushy.
- Taste and adjust the seasoning: Taste the risotto frequently as it cooks, and adjust the seasoning as needed. Adding salt, pepper, or other seasonings in small increments will allow you to adjust the flavour to your liking.
- Don’t be afraid to experiment with different flavours and ingredients in your risotto. It’s a versatile dish that can be customized to suit your tastes.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hey, we are Molly & Exceede
Former operating room Nurse and self-taught home cook + IT Engineer passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. We create simplified dishes for busy people with easy-to-find ingredients!
To learn more about us, our cooking show and more, click here!
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