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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

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

Extras

  • garlic bread

Instructions

  1. In a large frying pan, fry the chicken for 3 minutes on a medium heat
  2. Add onions, peppers, garlic and chilli; fry 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 2 minutes
  5. Add chicken stock and passata to saucepan and bring to the boil
  6. Reduce to a simmer and add Italian seasoning
  7. Simmer for 25–30 minutes, stirring regularly
  8. Serve in a bowl, with self-service black pepper and parmesan cheese; and a side of garlic bread