Chicken and Chorizo Risotto

A creamy and flavourful risotto with chicken, chorizo, and a touch of spice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

628 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.20/serving

Meal Type:

Dinner

Cuisine:

Italian

Main Ingredient:

Chicken•Rice

Occasion:

Weeknight Dinner

Dietary:

Gluten-Free

Mood:

Comfort Food•Light & Fresh•Warming•Spicy

Ingredients

Servings

1tbspolive oil

£0.10

2chicken breasts, diced

£3.50

100gchorizo, diced

£1.20

1onion, finely chopped

£0.30

2cloves garlic, minced

£0.15

300grisotto rice(Arborio or Carnaroli)

£0.75

100mldry white wine(optional)

£0.50

1litre chicken stock, hot

£0.60

50ggrated Parmesan cheese, plus extra for serving

£1.00

25gbutter

£0.25

Salt and pepper to taste

£0.05

Fresh parsley, chopped(for garnish)

£0.40

Total Cost

£8.80

£2.20 per serving

Instructions

1.
Heat the olive oil in a large pan or pot over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.
2.
Add the diced chorizo to the pan and cook until it releases its oils and becomes slightly crispy. Remove the chorizo from the pan and set aside with the chicken.
3.
Add the chopped onion to the pan and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
Add the risotto rice to the pan and stir to coat it in the oil. Cook for 1-2 minutes until the rice becomes translucent around the edges.
5.
If using, pour in the white wine and let it simmer until absorbed by the rice, stirring occasionally.
6.
Begin adding the hot chicken stock, one ladleful at a time, stirring continuously. Allow each ladleful of stock to be absorbed by the rice before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
7.
Return the cooked chicken and chorizo to the pan. Stir to combine and heat through.
8.
Stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
9.
Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (294g)

628 kcal / 2629 kJ

Carbs

55g

21% of RDA

Fat

29g

41% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

952 mg

41% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

Use good quality chicken stock for the best flavour.

Stirring the risotto frequently is crucial for achieving a creamy texture.

Adjust the amount of chicken stock depending on the type of rice used.

For a spicier risotto, use spicy chorizo.

You can add other vegetables such as peas, mushrooms, or peppers to the risotto.

Make sure the chicken stock is hot when adding it to the rice to maintain the cooking temperature.

Cooking Equipment

Large pan or pot

Chopping board

Knife

Wooden spoon or spatula

Measuring jug

Wine Pairings

No wine pairing suggestions available for this recipe.

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