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Easy Chicken and Chorizo Risotto
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5 from 14 votes

Easy Chicken and Chorizo Risotto

Quick, very simple to make and super tasty, this Easy Chicken and Chorizo Risotto is ready in under 30 minutes and only uses one pan. The perfect meal for busy weeknights!
Course Main Course
Cuisine Fusion, Italian, Spanish
Prep Time 3 minutes
Cook Time 27 minutes
Total Time 30 minutes
Servings 4 people
Calories 471kcal
Author Eb Gargano

Ingredients

  • 1 onion finely chopped
  • 1 tablespoon olive oil
  • 100 g chorizo diced
  • 4 boneless, skinless chicken thighs cut into bitesize pieces
  • 2 garlic cloves grated or crushed
  • 300 g risotto rice (I use arborio)
  • 1 litre chicken stock from a cube is fine (I use 1 Kallo organic chicken stock cube)
  • Salt and pepper to taste
  • 100 g frozen peas
  • 2 tablespoons parsley chopped
  • Grated Parmesan to serve optional
  • Green salad to serve optional
Metric - US Customary

Instructions

  • Fry the chopped onions in 1 tablespoon of olive oil in a large wide saucepan (lid on) over a gentle heat for 3 minutes until the onions are softened but not brown. Stir occasionally.
  • Turn up the heat a little and add the chorizo and chicken. Fry for 2 minutes, stirring regularly.
  • Turn the heat down and add the garlic. Fry for 1 minute, stirring regularly.
  • Add the risotto rice and cook for 1 more minute, stirring regularly.
  • Add all of the stock to the rice and salt and pepper to taste. Stir thoroughly to combine.
  • Bring the risotto to a gentle bubble, then turn the heat right down, but leave the lid off. Cook the risotto until almost all of the stock has been absorbed (roughly 18 minutes). Do remember to give the risotto a good stir from time to time, while it is cooking.
  • Stir in the parsley and frozen peas and cook for 2 more minutes. By this time the rice should be ‘al dente’ – that is, it should be mostly cooked, but with a little bit of bite.
  • Serve sprinkled with grated parmesan and a side salad, if you wish.

Video

Notes

  1. If you wish to add wine to your risotto add 150ml white wine into the pan straight after you have added in the rice. Cook the rice in the wine for 1 minute and then add the stock (but reduce the quantity of stock down to 850ml.)
  2. If you wish to make this risotto with leftover roast chicken, simply shred the leftover chicken and add it into the risotto at the same time as you add the peas and parsley. Ensure the chicken is piping hot before serving.
  3. Suitable for freezing.
  4. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 471kcal | Carbohydrates: 66g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 344mg | Potassium: 446mg | Fiber: 4g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 5mg