Recipe: Appetizing chicken and chorizo risotto

chicken and chorizo risotto. Easy Chicken and Chorizo Risotto is an amazing shortcut recipe that is very simple to make. Paul and I are having a romantic night in, he's cooking a lovely Indian tea and I'm scratching his feet with a matchbox. This risotto is baked in the oven and is inspired by the Spanish dish paella, with chorizo, chicken and prawns.

Read our advice and latest updates. Meanwhile, gently fry the chorizo in half the oil until it begins to crisp up slightly. Stir the rice into the pan, fry for a couple of mins, then slowly add the stock and wine, a quarter at a time, stirring regularly. You can cook chicken and chorizo risotto using 15 ingredients and 15 steps. Here is how you cook it.

Ingredients of chicken and chorizo risotto

1. It's of chicken breast.
2. It's of onion.
3. Prepare of good quality chorizo.
4. It's of paprika.
5. You need of freshly ground black pepper.
6. You need of red or orange pepper.
7. It's of olive oil.
8. You need of butter.
9. You need of cooled cooked chicken, skin on, chopped.
10. It's of preferred risotto rice.
11. It's of sweetcorn (small).
12. Prepare of white wine.
13. It's of chicken stock.
14. It's of parmesan.
15. Prepare of chestnut mushroom (optional).

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. Smokey paprika, chorizo and chicken combine to make this delicious one pot meal. Cut chicken and chorizo into pieces and fry in a little oil.

chicken and chorizo risotto step by step

1. heat some olive oil in heavy frying pan.
2. add chicken breast and cook until nearly done.
3. add chopped chorizo and cooked chicken pieces.
4. fry for 3 minutes and remove from heat leaving the orange oil in the pan.
5. add mushroom and butter and fry for a few minutes and then add the finely chopped onions and heat until nearly done.
6. add finely chopped pepper and fry for a couple of minutes.
7. added more butter and olive oil and the rice and stir so all then rice is covered in oil.
8. add large glass of decent white whine. sauvignon or Chardonnay.
9. heat on high until wine is bubbling and reduced.
10. add hot stock a ladle at a time.
11. add the chicken and chorizo back to pan.
12. add sweetcorn.
13. keep adding stock until Al dente.
14. add cheese and stir through.
15. turn off heat and stand for 5 mins then serve.

Once cooked, take out of pan and put onto a plate. Dice up and soften the onion in a pan. Add a little water if it sticks. Dice the chicken breast and add it to the onions, cooking until browned. Chorizo and chicken risotto. by: David Fischer.