This Chicken and Chorizo Risotto is a creamy, flavor-packed dish featuring tender chicken and smoky chorizo, baked to perfection in the oven. Perfect for a quick weeknight dinner without the constant stirring!

Why You’ll Love This Chicken And Chorizo Risotto

• One-pot meal
• Minimal stirring
• Rich and creamy texture

Ingredients You’ll Need

• 500g boneless, skinless chicken thighs, chopped
• 125g chorizo sausage, sliced
• 1 small brown onion, finely diced
• 3 garlic cloves, crushed
• 300g risotto rice
• 1 tbsp olive oil
• ⅓ cup dry white wine
• 5 cups chicken stock, hot
• 2 tsp fresh thyme leaves
• ⅓ cup freshly grated parmesan cheese
• 1 tbsp salted butter
• Salt to taste

Instructions

1. Preheat oven to 180°C (350°F).
2. In a large pot, heat olive oil and fry the chorizo until browned. Remove and set aside.
3. In the same pot, fry chicken until lightly browned. Remove and set aside.
4. Add the onion to the pot and cook until softened.
5. Stir in the rice and toast for 1-2 minutes. Add garlic and cook for another 30 seconds.
6. Pour in the white wine and simmer until mostly evaporated.
7. Add the hot chicken stock, chicken, chorizo, and thyme leaves. Bring to a simmer.
8. Cover with a lid and bake in the oven for 30 minutes.
9. Stir in butter and parmesan. Season with salt to taste and serve immediately.

Serving Suggestions

• Garnish with fresh thyme leaves or parsley.
• Serve with a side salad or steamed vegetables.

How to Store Chicken And Chorizo Risotto

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with extra chicken stock to maintain the creamy texture.

Additional Tips

• Don’t rinse the rice to preserve its starch.
• The chicken will finish cooking in the oven.
• Heat the chicken stock before adding it to the risotto.

Chicken and Chorizo Risotto

Recipe by Rose HernandezCourse: Main CourseCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

661

kcal

Ingredients

• 500g boneless, skinless chicken thighs, chopped

• 125g chorizo sausage, sliced

• 1 small brown onion, finely diced

• 3 garlic cloves, crushed

• 300g risotto rice

• 1 tbsp olive oil

• ⅓ cup dry white wine

• 5 cups chicken stock, hot

• 2 tsp fresh thyme leaves

• ⅓ cup freshly grated parmesan cheese

• 1 tbsp salted butter

• Salt to taste

Directions

• Preheat oven to 180°C (350°F).
• In a large pot, heat olive oil and fry the chorizo until browned. Remove and set aside.
• In the same pot, fry chicken until lightly browned. Remove and set aside.
• Add the onion to the pot and cook until softened.
• Stir in the rice and toast for 1-2 minutes. Add garlic and cook for another 30 seconds.
• Pour in the white wine and simmer until mostly evaporated.
• Add the hot chicken stock, chicken, chorizo, and thyme leaves. Bring to a simmer.
• Cover with a lid and bake in the oven for 30 minutes.
• Stir in butter and parmesan. Season with salt to taste and serve immediately.

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