# Chicken & Chorizo Risotto

> Tomato based, lightly spicy risotto

- HTML version: https://robbiepalmer.me/recipes/chicken-chorizo-risotto
- Servings: 7
- Prep time: 15 min
- Cook time: 35 min
- Total time: 50 min
- Cuisine: Italian

## Ingredients

- 3 piece chicken breast, cubed
- 2 piece red onion, chopped
- 2 piece bell pepper, chopped
- 2 tsp garlic
- 2 tsp chilli
- 220 g chorizo, chopped
- 470 g arborio rice
- 1100 ml chicken stock
- 500 g tomato passata
- italian seasoning
- 1 handful cheddar cheese, grated
- black pepper

### Extras

- garlic bread

## Cookware

- frying pan
- saucepan
- bowl

## Instructions

1. In a large frying pan, fry the 3 chicken pieces for 3 minutes over a medium heat.
2. Add the 2 red onions, 2 bell peppers, 2 tsp of garlic, and 2 tsp of chilli, then fry everything until soft.
3. Fry 220g of chorizo in a separate large saucepan until it releases its oils.
4. Add 470g of arborio rice to the saucepan and fry for 2 minutes.
5. Add 1100ml of chicken stock and 500g of tomato passata to the saucepan, then bring to the boil.
6. Reduce to a simmer, add italian seasoning, and cook for 25 minutes, up to 30 minutes, stirring regularly.
7. Serve in a bowl, topped with 1 handful of cheddar cheese, with black pepper to taste and a side of garlic bread.

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