Chicken and Chorizo Risotto

Recipe by Molly
at missmollymakes.com

5 from 1 vote

This Chicken and Chorizo Risotto recipe is a comforting and flavourful dish that combinesspanish flavours with the wonderful italin tecnique. This versatile recipe can be customized to suit your taste preferences and is perfect for a cozy weeknight dinner or a special occasion.

Prep Time20

Cook Time40

Total Time1

Servings:

Calories: 395kcal

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 (1) brown/yellow onion diced
3 cloves (3 cloves) garlic minced
200 g (1 cup) arborio rice
½ cup (½ cup) white wine
400 g (14 oz) can diced tomatoes
1 tbsp (1.35 tbsp) chicken stock powder
1½ tsp (1½ tsp) smoked paprika
½ tsp (0.51 tsp) red chilli flakes
3+ cups (3+ cups) water keep warm in small saucepan
½ cup (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.
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.

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