Creamy, delicious Chicken Chorizo Risotto made in one pan and baked in the oven, no stirring required!
Bites of juicy, tender chicken and flavour-packed chorizo plus creamy rice, finished with butter and parmesan for a rich and quick baked risotto.
I have a little confession to make. I enjoy eating risotto, but I don't enjoy standing there for ages and stirring risotto.
With this easy chicken chorizo risotto recipe there is much less stirring involved and much more eating - I promise!
I don't claim to make a textbook, culinary school-perfect risotto, but my chicken and chorizo risotto still tastes ah-mazing - and is sooooo much faster and easier than the traditional method of making this dish.
Are you thinking that making risotto takes too long for weeknight dinners?
Well, with easy risotto recipes like this one, it's definitely possible. By baking the risotto in the oven rather than stirring in the stock gradually on the stovetop there is much less prep time involved.
Table of Contents
Why you will love this recipe
- One pot.
- No stirring - baked in the oven.
- Quick and tasty risotto that is easy enough for a weeknight meal.
What you need to make this recipe
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- risotto rice - the rice I used is a short grain rice labelled "risotto rice" on the pack, you could also use arborio rice
- chicken - I used boneless skinless chicken thighs, but you could substitute them with chicken breast if you like
- chorizo sausage - I used smoked Spanish chorizo with paprika
- chicken stock
- brown onion
- garlic cloves
- dry white wine
- fresh thyme leaves
- parmesan cheese
- salted butter
- olive oil
- salt
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make chicken chorizo risotto
- Fry chorizo then remove to a plate.
- Fry chicken until lightly browned, then remove to a plate.
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- Add onion and cook until starting to soften.
- Stir in the rice and toast for 1-2 minutes, then add garlic and cook for a further 30 seconds.
- Add white wine and thyme leaves and simmer until mostly evaporated.
- Pour in stock, add in chicken and chorizo and bring to a simmer.
- Cover with a tight-fitting lid and bake for 30 mins.
- Stir through butter and parmesan and serve immediately.
Top tips for the best result
- Don't rinse the rice for this recipe, it will wash away the starch that is needed to give the risotto its creaminess.
- The chicken doesn't have to be cooked all the way through when you fry it, it will finish cooking in the oven.
- I heat my chicken stock in a jug in the microwave.
Storage
This risotto is best eaten immediately, but any leftovers can be stored in the fridge in an airtight container for up to 3 days. The rice grains will absorb more liquid and become softer, and the texture won't be as creamy though.
To reheat, add some extra chicken stock to loosen the mixture.
Variations
- Add some vegetables by stirring through some baby spinach at the end of the cooking time.
- Top with a few confit cherry tomatoes as a tasty (and beautiful) garnish.
Other recipes you may enjoy
Garlic Butter Mushrooms - plump mushrooms sauteed in plenty of garlic and butter then finished off with fresh parsley and a squeeze of lemon.
Seasoned Butter Rice - fluffy, seasoned rice that will be your new go-to side dish. A lovely buttery rice side dish packed with flavour.
📖 Recipe
Chicken Chorizo Risotto
Ingredients
- 500 g chicken thighs (boneless and skinless) chopped into bite-sized pieces
- 125 g chorizo sausage sliced
- 1 small brown onion finely diced
- 3 garlic cloves crushed
- 300 g risotto rice
- 1 tablespoon olive oil or more as needed
- ⅓ cup dry white wine
- 5 cups chicken stock hot (see my notes)
- 2 teaspoon fresh thyme leaves
- ⅓ cup freshly grated parmesan cheese
- 1 tablespoon salted butter
- fine salt to taste
Watch me make this recipe
Instructions
- Preheat oven to 180c (350f).
- In a large, heavy-based pot heat the olive oil and fry chorizo then remove with a slotted spoon and transfer to a plate.1 tablespoon olive oil125 g chorizo sausage
- Add chicken and fry until lightly browned (see my notes), then remove to a plate.500 g chicken thighs (boneless and skinless)
- Add onion and cook over medium heat until starting to soften.1 small brown onion
- Stir in the rice and toast for 1-2 minutes, then add garlic and cook for a further 30 seconds.300 g risotto rice3 garlic cloves
- Add white wine to deglaze, scraping up any flavour spots and simmer until mostly evaporated.⅓ cup dry white wine
- Pour in hot chicken stock, add back in chicken, chorizo and thyme leaves and bring to a simmer.5 cups chicken stock2 teaspoon fresh thyme leaves
- Once simmering, cover with a tight-fitting lid and bake for 30 mins.
- Stir through butter and parmesan, taste for seasoning and serve immediately.⅓ cup freshly grated parmesan cheesefine salt1 tablespoon salted butter
Notes
- Don't rinse the rice, it will wash away the starch which gives the risotto its creamy texture.
- I use a slotted spoon to remove the chorizo from the pan because I want to keep as much of that tasty chorizo-flavoured oil in the pan.
- The chicken will finish cooking in the oven.
- I put the stock into a glass jug and heat it in the microwave.
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I've never tried to make risotto before because I thought it would be hard but this was so easy and I loved the taste too.
That's great Tandia, glad you enjoyed the recipe!