• 1 red onion
  • olive oil
  • 2 garlic cloves
  • 1 chicken breast
  • half ring of chorizo
  • arborio rice (half cup per person)
  • large glass white wine
  • courgette
  • parmesan cheese
  • butter
  • cherry tomatoes
  • balsamic vinegar
  • rosemary
  • chicken stock


  • STEP 1
    Heat oven to 180 degrees. Put tomatoes in a dish with oil, balsamic vinegar, s+p and a few sprigs of rosemary.
  • STEP 2
    Heat oil in pan and add in onions and garlic and some more chopped rosemary. Add in chicken pieces and chopped chorizo.
  • STEP 3
    Simmer until chicken cooked through and juices run from chorizo. Then add rice (wash off first). Keep stirring so rice doesn't stick. Pour in the large glass of white wine.
  • STEP 4
    Slowly add the chicken stock (250ml per person). This should take 30 mins. Add the sliced courgette half way through.
  • STEP 5
    By this time the tomatoes should be cooked. Pour in the tomato and all the juices to the risotto. Add a handful of grated parmesan and a knob of butter and leave to rest for 5 mins before serving.

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