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Chicken & Chorizo Risotto

Tomato based, lightly spicy risotto

7 servings
Prep: 15 min
Cook: 35 min
Total: 50 min
Italian

Ingredients

  • 3 chicken breasts (cubed)
  • 2 red onions (chopped)
  • 2 bell peppers (chopped)
  • 2 tsp of garlic
  • 2 tsp of chilli
  • 220g of chorizo (chopped)
  • 470g of arborio rice
  • 1100ml of chicken stock
  • 500g of tomato passata
  • italian seasoning
  • 1 handful of cheddar cheese (grated)
  • black pepper

Extras

  • garlic bread

Equipment

  • frying pan
  • saucepan
  • bowl

Instructions

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