Try this chicken and chorizo risotto and discover how easy super tasty risotto really is to make at home with a little patience and a few simple tips.
The default recipe serves 4
- 100g / 3.5oz cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 large red onion, finely diced
- 100g / 3.5oz chorizo, diced
- 4 boneless, skinless chicken thighs cut into bite-sized pieces
- 2 cloves garlic, finely diced or crushed
- 400g / 14oz arborio rice (see note 1)
- 1 tbsp finely chopped rosemary leaves (see note 2)
- 250ml white wine (see note 3)
- 1l / 4 cups chicken stock
- 100g / 3.5oz frozen peas
- 50g / 1.75oz parmesan, finely grated (see note 4)
- Preheat the oven to 180C. Lay the tomatoes on a baking tray and drizzle with balsamic vinegar and a small amount of olive oil. Roast in the oven for 15 minutes. Pour the stock into a saucepan and place over medium-low heat to keep warm throughout the cooking process.
- Heat the olive oil in a wide pan and then saute the onion for 2 minutes.
- Add the chorizo and chicken to the pan and cook for a further 3-4 minutes until the chicken is sealed all over and the chorizo has started to crisp slightly.
- Add the garlic and cook for a further minute before tipping in the rice and rosemary. Toast the rice for one minute before pouring in the wine.
- After the wine has bubbled and reduced by half, add a ladleful of the stock and stir. Once the stock has been nearly fully absorbed add another ladleful.
- Continue this process, stirring around once every minute, until the rice is al-dente (soft but with a little bite) and the consistency is creamy yet oozing. This should take around 18 minutes from the first addition of the stock. If you run out of stock before it is ready you can add water instead. (see note 5)
- Once cooked add the peas and one final ladle of liquid and leave to cook for 2-3 more minutes.
- Remove the risotto from the heat and add the parmesan and season well. Stir through the tomatoes and then serve immediately with extra parmesan scattered over the top.
- You can also use Carnaroli or Violane Nano, or any rice which is simply labelled as risotto rice.
- Fresh rosemary gives a far superior result than dried, but if you only have dried herbs use half the amount. You can also use thyme instead if preferred.
- If you don’t cook with wine then you can use a little lemon juice instead to deglaze the pan and add a little acidity and flavour.
- Make sure to grate the parmesan yourself rather than buy it pre-grated. The pre-grated varieties have additives to prevent it from clumping, which also stops it from melting as well.
- The risotto is ready when the rice is al dente and you can drag a spoon through the middle of the pan and the mixture oozes back into place. It should also spread out when spooned onto a plate, but not have any liquid seeping out.
- For best results serve freshly cooked. Leftovers can be frozen (although the texture won’t be as creamy after reheating). Store for 3 days in the fridge and reheat in the microwave or on the hob/stove. Add a splash of water or stock if needed. Freezing is not recommended as the rice will harden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Hob / Stove
- Cuisine: Italian
- Serving Size: 1
- Calories: 910
- Fat: 35g
- Carbohydrates: 85g
- Protein: 48g
Keywords: risotto, chorizo, chicken, italian, rice, dinner, peas