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A large pan with choicken and chorizo risotto topped with parmesan, chorizo pieces and chives with a wooden spoon and small dishes of chives and chorizo next to the pan.
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5 from 5 votes

Easy Chicken and Chorizo Risotto

This chicken and chorizo risotto is a creamy comfort meal made with flavorful chorizo. It’s also a one-pan meal, so it’s great for quick cleanup.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: mains
Cuisine: Spanish
Servings: 6
Calories: 652kcal
Author: Mimi Harrison
Cost: £1.49

Ingredients

  • 110 g chorizo, sliced into semi circles (£2.50/2)=(£1.25)
  • 1 white onion, finely diced (£0.10)
  • 3-4 cloves of garlic, finely chopped (£0.39)
  • 8 tbsp tomato puree (£0.60)
  • 500 g arborio rice (£2.40)
  • 50 g parmesan, finely grated (£1.85/2)=(£0.92)
  • 70 ml cream (£1.15/2)=(£0.58)
  • 500 g chicken thighs, cooked (£3.30/2)=(£1.65)
  • 75 g spinach (£1.00/2)=(£0.50)
  • Fresh chives, finely chopped (£0.60)

Cupboard essentials

  • 1 tbsp olive oil
  • 1.2- 1.5 litres stock
  • 1 tbsp white wine vinegar + 3 tbsp of water
  • Salt & Pepper
Metric - US Standard

Instructions

  • To a large pan, add the chorizo along with the olive oil. Gently fry over a low heat for around 6 minutes, allowing the fat to render and the chorizo to crisp up.
  • Next, remove ⅓ of the crispy chorizo and set aside. Add the onion and season with salt and pepper. Gently fry over a medium heat for around 4 minutes,, stirring frequently. Then add the tomato puree and continue to fry for a further 3 minutes and add the garlic to fry for the last minute..
  • Once the tomato paste has darkened in colour, add the arborio rice into the pan and stir to coat. Deglaze the pan with the vinegar/water to mix, then add 2 ladles of chicken stock. Stir frequently.
  • When the stock has fully absorbed, add another 2 ladles of chicken stock. Continue this process, until you have around 150ml of stock left.
  • After around 20 minutes of cook time/ when you have 150ml of stock left, add the spinach, cooked chicken thighs, parmesan and cream. Stir to combine and slowly pour in the remaining stock.
  • When the spinach has wilted and the risotto is fully cooked, top with fresh chives and the crispy chorizo. Season to taste, serve up and enjoy!

Notes

  • Toasting the rice before adding liquid enhances the flavour and ensures a firmer texture in the chicken and chorizo risotto, preventing it from becoming mushy during cooking.
  • Don't add to much salt to this recipe, as parmesan and chorizo already contribute saltiness; add sparingly initially, and adjust at the end if needed, as salt cannot be removed once added.

Nutrition

Calories: 652kcal | Carbohydrates: 69g | Protein: 40g | Fat: 23g