Chicken and Chorizo Risotto
Serves 4
More effort
Prep:
Cook:
Rich and creamy risotto which is very filling and wholly delicious.
Skip to ingredients
Showing items 1 to 6 of 6
- 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
Method
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.
