Chicken and chorizo risotto
- Good Food member
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Serves 4
Easy
Total time: 30 mins
0 reviews
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This recipe was submitted by Good Food member amlawren and has not been tested by our team.
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"Although this isn't made with risotto rice, the richness of the chorizo and the addition of butter and Parmesan cheese make this a nice rich meal, and more similar to risotto than a normal rice dish. Always a favourite with our family!"
Ingredients
Units:
MetricUS
-
2 tbsp olive oil
-
1 chorizo
chopped
-
1 red pepper
finely sliced
-
1 yellow pepper
finely sliced
-
2 chicken breasts
chopped
-
2 onions
finely chopped
-
3 cups basmati rice
(or enough for 4 people)
-
1 ¼ pints vegetable or chicken stock
-
glug of white wine
(optional)
-
1 x tin sweetcorn
-
handful of frozen peas
-
generous shaving of parmesan
-
knob of butter
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Method
-
step 1
Fry the onion in a large pan until soft. In a separate frying pan, fry the peppers until brown around the edges and soft. Put peppers aside.
-
step 2
In the pepper pan, fry the chicken pieces on a high heat until golden brown and cooked through. Place aside and keep warm.
-
step 3
Add rice to onion. Fry for 2 minutes. Add wine if using and stir till evaporated. Gradually add the stock, ladle by ladle.
-
step 4
Once all liquid has been absorbed and rice is soft enough, add Chorizo, cooked chicken, peppers and the sweetcorn and frozen peas. Stir for a further 5 minutes or until heated through.
-
step 5
Allow the chorizo juices to seep into the rice. Add the Parmesan and knob of butter. Stir through and season to taste. Serve immediately, with crusty bread and alioli.
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