Chicken, Chorizo and Chilli Risotto

    Chicken, Chorizo and Chilli Risotto


    10 people made this

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

    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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