Chicken, chorizo and chilli risotto

    Chicken, chorizo and chilli risotto

    244saves
    55min


    103 people made this

    About this recipe: A creamy risotto with a spicy kick which is perfect for a weekday comforting meal or equally good dressed up for a dinner party served in posh bowls with a crisp salad on the side. Very tasty and simple to make.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 1 clove garlic, crushed
    • 2 chicken breasts, cut into small cubes
    • 1 chorizo ring, sliced
    • 1 teaspoon red chilli flakes
    • 250g Arborio rice
    • 1 glass white wine (optional)
    • 1.5 to 2 litres chicken stock
    • 1 cupful frozen petit pois
    • 1 tablespoon mascarpone cheese
    • 100g grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat the oil in a heavy based pan and add the onion and garlic.
    2. Stir until browned and then add the chicken and chorizo. Stir until the chicken is opaque and the oils have released from the chorizo. Add the chilli flakes and stir for 1 more minute.
    3. Add the rice and continue stirring over a moderate heat for a couple of minutes until the rice is well coated and hot.
    4. If using wine add this now and stir well. Begin adding the stock a little at a time and stir continuously throughout. Keep adding stock and stirring for approximately 20 minutes. Add the peas and continue to stir for five minutes, adding more stock if required, until the liquid is absorbed and the rice appears creamy but still has a little bite.
    5. Turn off the hob and add the mascarpone and Parmesan, one at a time and stirring well. The dish should look creamy and sticky. Serve with a side salad and a sprinkling of Parmesan.

    Tip

    You can make this dish a little cheaper by omitting the chicken, as the chorizo and peas have lots of flavour by themselves and the rice is substantial. You could also use fresh chilli instead of dried chilli flakes. if doing this add the chilli towards the end of cooking.

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    Reviews (14)

    2

    20 mins!! morre like an hour but rather nice, had add paprika as bit bland but was nice! - 31 Jan 2014

    by
    2

    Really lovely, easy to make a new favorite in our house - 25 Nov 2013

    1

    Great recipe, very tasty. Tweaked a fair bit though: omitted parmesan, peas, wine and mascarpone. Added 2 tsp dried mixed herbs, 4 tbsps chopped coriander and 2 tbsps lemon juice halfway through the rice cooking. Also only needed about half of the stock stated above - 07 Feb 2015

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