Chicken, Chorizo and Chilli Risotto

    55 minutes

    This chicken risotto has a spicy kick from the chorizo sausage and chilli flakes. Very nice with a crisp green salad.

    22 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 onion, finely diced
    • 1 clove garlic, crushed
    • 2 chicken breasts, cubed
    • 1 chorizo sausage, sliced
    • 1 teaspoon red chilli flakes
    • 250g Arborio rice
    • 1 glass white wine
    • 7-8 cups (1 1/2 - 2 litres) chicken stock
    • 1 cup frozen baby peas
    • 1 tablespoon mascarpone
    • 100g grated Parmesan

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat the oil in a large heavy frypan and add the onion and garlic. Cook, stirring, until onion is browned. Add the chicken and chorizo and cook until the chicken is opaque and chorizo has released its oils. Add the chilli flakes and cook 1 more minute.
    2. Add the rice and stir over medium heat until coated with the oil. Add the wine and stir well. Begin adding the stock, a little at a time and stirring constantly.
    3. Keep adding stock and stirring for about 20 minutes, then add the peas and cook 5 more minutes, adding more stock if necessary. Keep cooking until the liquid is absorbed and the rice is creamy with a little bite still to it.
    4. Just before serving, add the mascarpone and Parmesan and stir well.

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    Reviews and Ratings
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    Reviews in English (16)


    20 mins!! morre like an hour but rather nice, had add paprika as bit bland but was nice!  -  31 Jan 2014  (Review from Allrecipes UK & Ireland)


    Really lovely, easy to make a new favorite in our house  -  25 Nov 2013  (Review from Allrecipes UK & Ireland)


    Great recipe, very tasty. Tweaked a fair bit though: omitted parmesan, peas, wine and mascarpone. Added 2 tsp dried mixed herbs, 4 tbsps chopped coriander and 2 tbsps lemon juice halfway through the rice cooking. Also only needed about half of the stock stated above  -  07 Feb 2015  (Review from Allrecipes UK & Ireland)