Chicken Chorizo Risotto

Risotto with chicken and chorizo in a white pan with a sprig of thyme and a spoon.

Chicken chorizo risotto is full of tender chicken and flavour-packed chorizo plus creamy rice, finished with butter and parmesan for a rich, one-pot oven-baked risotto.

Course Dinner

Cuisine International

Total Time 50

Servings

Calories 661kcal

Author Lee-Ann Grace

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

Metric - US customary

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 oil, 125 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 rice, 3 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 stock, 2 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 cheese, fine salt, 1 tablespoon salted butter

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition