Chicken and Chorizo Risotto recipes - Main course
Author: Liana Siegel
This chorizo risotto recipe with leeks, spring greens and zesty lemon is the ultimate healthy family dinner Chicken and chorizo risotto is creamy, delicious and very easy to make. The perfect meal for busy weeknights!
Easy Chicken and Chorizo Risotto
Quick, very simple to make and super tasty, this Easy Chicken and Chorizo Risotto is ready in under 30 minutes and only uses one pan. The perfect meal for busy weeknights!
Provided by: Eb Gargano
Total time: 30 minutes
Cook time: 27 minutes
Prep time: 3 minutes
Yields: 4 servings
Cuisine: Fusion,Italian,Spanish
Number of ingredients: 12
Provided by: Eb Gargano
Total time: 30 minutes
Cook time: 27 minutes
Prep time: 3 minutes
Yields: 4 servings
Cuisine: Fusion,Italian,Spanish
Number of ingredients: 12
Ingredients:
- 1 onion (finely chopped)
- 1 tablespoon olive oil
- 100 g chorizo (diced)
- 4 boneless, skinless chicken thighs (cut into bitesize pieces)
- 2 garlic cloves (grated or crushed)
- 300 g risotto rice ((I use arborio))
- 1 litre chicken stock (from a cube is fine (I use 1 Kallo organic chicken stock cube))
- Salt and pepper (to taste)
- 100 g frozen peas
- 2 tablespoons parsley chopped
- Grated Parmesan to serve (optional)
- Green salad to serve (optional)
Nutrition:
- Calories: 471 kcal
- Carbohydrate: 66 g
- Protein: 29 g
- Fat: 9 g
- Saturated Fat: 2 g
- Cholesterol: 107 mg
- Sodium: 344 mg
- Fiber: 4 g
- Sugar: 3 g
- Serving Size: 1 serving
- Fry the chopped onions in 1 tablespoon of olive oil in a large wide saucepan (lid on) over a gentle heat for 3 minutes until the onions are softened but not brown. Stir occasionally.
- Turn up the heat a little and add the chorizo and chicken. Fry for 2 minutes, stirring regularly.
- Turn the heat down and add the garlic. Fry for 1 minute, stirring regularly.
- Add the risotto rice and cook for 1 more minute, stirring regularly.
- Add all of the stock to the rice and salt and pepper to taste. Stir thoroughly to combine.
- Bring the risotto to a gentle bubble, then turn the heat right down, but leave the lid off. Cook the risotto until almost all of the stock has been absorbed (roughly 18 minutes). Do remember to give the risotto a good stir from time to time, while it is cooking.
- Stir in the parsley and frozen peas and cook for 2 more minutes. By this time the rice should be ‘al dente’ – that is, it should be mostly cooked, but with a little bit of bite.
- Serve sprinkled with grated parmesan and a side salad, if you wish.
Tags:
Chicken and Chorizo Risotto
A really simple family-friendly risotto is great. This Chicken and Chorizo Risotto Recipe is easy, tasty and filling. An awesome family dinner.
Provided by: Donna
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 13
Provided by: Donna
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 13
Ingredients:
- 1tbsp Cooking Oil
- 3 Chicken Breasts - Diced
- Pinch Salt and Pepper
- 200g Chorizo – Thinly Sliced
- 1 Red Onion
- 3 Cloves Garlic
- 300g Arborio Rice
- 150ml White Wine
- 1tsp Oregano
- 1tsp Cayenne Pepper
- 1 Litre Chicken Stock (I make with 2 stock cubes)
- 150g Frozen Peas
- 50g Parmesan + Extra to Serve
Nutrition:
- Calories: 724 calories
- Carbohydrate: 43 grams carbohydrates
- Cholesterol: 139 milligrams cholesterol
- Fat: 33 grams fat
- Fiber: 2 grams fiber
- Protein: 54 grams protein
- Saturated Fat: 11 grams saturated fat
- Serving Size: 1 serving
- Sodium: 1321 milligrams sodium
- Sugar: 7 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 19 grams unsaturated fat
- Make the Stock to packet instructions in a large saucepan, and keep warm on a very low heat on the hob
- Warm the oil in a large frying pan
- Add the chicken breasts with a pinch of salt and pepper and fry for a few minutes to brown
- Remove from the pan and set to one side
- In the same pan fry the chorizo for 2-3 minutes until it’s released lots of oil
- Add the onions and garlic and fry for 5minutes until soft
- Add the rice and stir until coated in oils from the chorizo
- Stir in the wine, cayenne pepper and oregano and add the browned chicken breasts
- Simmer for a minute or two, stirring often until the wine has been absorbed
- Add the peas
- Add one ladle of stock at a time, stirring regularly, adding the next ladle when it’s been absorbed
- Do this for 20 minutes
- Taste to see if the rice is soft enough for you, and add more stock if you need to
- Once cooked stir through the parmesan and serve
Baked chorizo and spring greens risotto
This chorizo risotto recipe with leeks, spring greens and zesty lemon is the ultimate healthy family dinner
Provided by: Tesco Real Food
Total time: 55 minutes
Cook time: 50 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 10
Provided by: Tesco Real Food
Total time: 55 minutes
Cook time: 50 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 10
Ingredients:
- ½ tbsp olive oil
- 1 onion, finely chopped
- 250g frozen sliced leeks
- 2 garlic cloves, crushed
- 100g frozen diced chorizo
- 250g arborio rice
- 2 tbsp white wine vinegar
- 1 reduced-salt chicken stock cube, made up to 1.5ltrs
- 240g pack spring greens
- 1 lemon, zested and juiced
Nutrition:
- Calories: 389 calories
- Fat: 11 grams fat
- Saturated Fat: 3 grams saturated fat
- Carbohydrate: 62.5 grams carbohydrate
- Sugar: 6 grams sugar
- Fiber: 2.6 grams fibre
- Protein: 12.7 grams protein
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a deep, lidded flameproof casserole dish over a medium heat. Add the onion, leeks, garlic and chorizo and fry for 5-8 mins until the chorizo has released its oil and the veg has softened. Increase the heat to high, add the rice and stir for 2-3 mins until it has started to go translucent around the edges.
- Pour in the vinegar and chicken stock and put the lid on the casserole dish. Transfer to the oven and bake for 40 mins or until the liquid has been absorbed and the rice is tender.
- Stir through the spring greens and lemon juice; season with pepper. Replace the lid and leave to stand for 2 mins for the greens to wilt. Scatter with the lemon zest to serve.
Chicken and Chorizo Risotto
Chicken and chorizo risotto is creamy, delicious and very easy to make. It has golden bits of chicken thighs, flavourful slices of chorizo and plenty of Parmesan for a perfectly comforting meal.
Provided by: Alice | Skinny Spatula
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 11
Provided by: Alice | Skinny Spatula
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 11
Ingredients:
- 1 tablespoon olive oil
- 150 g (5.5 oz) chorizo, sliced
- 450 g (1 lb) boneless chicken thigh, cut in bite-size pieces
- 1 large shallot, finely diced
- 2 large garlic cloves, finely chopped
- 1/2 tablespoon fresh thyme, finely chopped
- 300 g (10.5 oz) carnaroli rice
- 75 ml (1/3 cup) dry white wine
- 1.25 litres (5 cups) chicken stock
- 30 g (1/3 cup) parmesan, grated
- Salt and freshly ground black pepper to taste
Nutrition:
- Calories: 436 calories
- Carbohydrate: 25 grams carbohydrates
- Cholesterol: 124 milligrams cholesterol
- Fat: 22 grams fat
- Fiber: 0 grams fiber
- Protein: 33 grams protein
- Saturated Fat: 7 grams saturated fat
- Serving Size: 1 serving
- Sodium: 585 milligrams sodium
- Sugar: 4 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 14 grams unsaturated fat
- Heat the olive oil in a large, deep pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat. Remove the chorizo with a slotted spoon and set it aside.
- Add the chicken to the pan and cook for 5-6 minutes or until golden. Next, stir in the shallot, garlic and fresh thyme and continue to cook for another minute.
- Stir in the rice and toast it for 1-2 minutes before adding the chicken stock, one ladle at a time.
- To prevent the rice from sticking to the bottom of the pan, stir it regularly, but not constantly, as this can add air and make the risotto gluey. Continue to add chicken stock until the rice is al dente.
- Tip in the chorizo, then stir in the grated Parmesan and season to taste. Serve immediately, topped with some extra Parmesan if you like.
