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
- 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.
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
Course: Main CourseCuisine: ItalianDifficulty: Easy4
servings10
minutes40
minutes661
kcalIngredients
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.