chicken and chorizo risotto. Although this isn't made with risotto rice, the richness of the chorizo and the addition of butter and Parmesan cheese make this a nice rich meal, and more similar to risotto than a normal rice dish. Easy Chicken and Chorizo Risotto is an amazing shortcut recipe that is very simple to make. Chicken and Chorizo sausage are combined with capsicum, tomato.
This Chorizo Risotto which packs a serious flavour punch!
Smokey paprika, chorizo and chicken combine to make this delicious one pot meal.
Risotto needn't be tricky, this version cooks in the oven.
You can have chicken and chorizo risotto using 15 ingredients and 15 steps. Here is how you achieve it.
Ingredients of chicken and chorizo risotto
- You need 200 grams of chicken breast.
- It's 1/2 of onion.
- You need 100 grams of good quality chorizo.
- You need 1 pinch of paprika.
- Prepare 1 pinch of freshly ground black pepper.
- You need 1 of red or orange pepper.
- You need 1 of olive oil.
- You need 1 of butter.
- It's 350 grams of cooled cooked chicken, skin on, chopped.
- Prepare 1 of preferred risotto rice.
- You need 1 can of sweetcorn (small).
- It's 1 cup of white wine.
- It's 1000 ml of chicken stock.
- You need 3 tbsp of parmesan.
- It's 3 of chestnut mushroom (optional).
There are many types of risotto rice, but look for carnaroli or Arborio, whose starchy grains make a risotto with a creamy texture Butternut Squash and Chorizo Risotto. A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine! Making a perfect risotto will take some time and should not be rushed.
chicken and chorizo risotto step by step
- heat some olive oil in heavy frying pan.
- add chicken breast and cook until nearly done.
- add chopped chorizo and cooked chicken pieces.
- fry for 3 minutes and remove from heat leaving the orange oil in the pan.
- add mushroom and butter and fry for a few minutes and then add the finely chopped onions and heat until nearly done.
- add finely chopped pepper and fry for a couple of minutes.
- added more butter and olive oil and the rice and stir so all then rice is covered in oil.
- add large glass of decent white whine. sauvignon or Chardonnay.
- heat on high until wine is bubbling and reduced.
- add hot stock a ladle at a time.
- add the chicken and chorizo back to pan.
- add sweetcorn.
- keep adding stock until Al dente.
- add cheese and stir through.
- turn off heat and stand for 5 mins then serve.
The hot stock must be added in three batches, with the risotto being stirred constantly as it gently simmers. This chicken risotto is a classic risotto recipe that can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts. To add some color and flavor, finish the risotto with a handful of chopped fresh herbs. You can also make this a complete meal by incorporating a cooked vegetable. This risotto is baked in the oven and is inspired by the Spanish dish paella, with chorizo, chicken and prawns.
