How to make chicken and chorizo risotto?
Looking for a comforting, flavorful dish that’s easy to make? This chicken and chorizo risotto recipe is the perfect blend of creamy rice, tender chicken, and smoky chorizo, making it an irresistible meal for any occasion. Whether you’re hosting a dinner party or craving a hearty weeknight meal, this dish is sure to impress with its rich flavors and simple preparation. Let’s get cooking!
You can also try Turkish Kofte.
Delicious Creamy Chicken and Chorizo Risotto Recipe
Ingredients:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 150g chorizo, sliced
- 2 chicken breasts, diced
- 300g arborio rice
- 1 tsp smoked paprika
- 1 can (400g) chopped tomatoes
- 1 liter chicken stock, warm
- 50g Parmesan cheese, grated
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the Base:
Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic, cooking until softened. Stir in the sliced chorizo and cook for 2–3 minutes until it releases its smoky oils. - Cook the Chicken:
Add the diced chicken to the pan and cook until it’s golden and cooked through. Sprinkle the smoked paprika over the chicken and chorizo mixture, stirring to coat evenly. - Toast the Rice:
Stir in the arborio rice and cook for 1–2 minutes, allowing it to absorb the flavors from the pan. Add the chopped tomatoes and mix well. - Add Stock Gradually:
Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Let the rice absorb the stock before adding more. Continue this process for about 20 minutes until the rice is creamy and cooked al dente. - Finish with Cheese:
Once the rice is cooked, stir in the grated Parmesan cheese. Adjust the seasoning with salt and pepper to taste. - Serve and Garnish:
Serve the risotto hot, garnished with fresh parsley for a pop of color and added freshness.
This chicken and chorizo risotto is a rich, hearty dish that combines creamy rice with smoky and savory flavors. Perfect for any occasion, it's sure to become a family favorite. Enjoy!
Ingredients
Servings 4
- Amount Per Serving
- Calories 2381kcal
- % Daily Value *
- Total Fat 80g124%
- Total Carbohydrate 275g92%
- Protein 165g330%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Instructions:
- Prepare Ingredients:
Chop the onion and garlic finely. Dice the chicken breasts and slice the chorizo into thin pieces. Warm the chicken stock in a separate pan. - Sauté Aromatics:
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for 2–3 minutes until softened and fragrant. - Cook Chorizo and Chicken:
Add the sliced chorizo to the pan and cook for 2–3 minutes until it releases its oils. Stir in the diced chicken and cook for 5–7 minutes until golden and fully cooked. - Season and Toast Rice:
Sprinkle smoked paprika over the mixture and stir to coat. Add the arborio rice and toast it for 1–2 minutes, stirring continuously to absorb the flavors. - Incorporate Tomatoes:
Pour in the chopped tomatoes and stir well, allowing the mixture to simmer for a minute. - Add Stock Gradually:
Begin adding the warm chicken stock one ladle at a time, stirring frequently. Allow the rice to absorb the stock before adding the next ladle. Continue for about 20 minutes, or until the rice is creamy and cooked through. - Finish with Parmesan:
Once the rice is tender, stir in the grated Parmesan cheese. Adjust the seasoning with salt and pepper to taste. - Serve and Garnish:
Serve the risotto hot, garnished with fresh parsley. Optionally, add a sprinkle of extra Parmesan on top for added flavor.
Notes:
- Stock Temperature: Always keep the chicken stock warm while adding it to the risotto to maintain an even cooking temperature.
- Consistency Check: Risotto should be creamy but not too runny. Adjust the amount of stock if necessary.
- Cheese Substitutes: For a different flavor, you can use Pecorino Romano or a vegetarian cheese.
- Optional Add-Ins: Enhance the dish with vegetables like peas or roasted red peppers for added texture and flavor.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or stock to regain creaminess.
- Cooking Tip: Stir the risotto frequently to prevent it from sticking and ensure even cooking.
Enjoy this flavorful chicken and chorizo risotto as a comforting meal for any occasion!
Frequently Asked Questions
Yes, you can make it ahead, but risotto is best served fresh. Reheat gently with a splash of stock to regain its creamy texture.
Arborio rice is ideal due to its high starch content, which creates the creamy texture risotto is known for.
While it’s possible, freezing may affect the texture. If you do freeze, reheat with stock or water to refresh it.
Substitute with sausage, smoked bacon, or a vegetarian alternative like soy chorizo for a similar smoky flavor.
Ensure your chicken stock and chorizo are gluten-free, as most other ingredients are naturally gluten-free.