Easy Chicken and Chorizo Risotto

This creamy chicken and chorizo risotto comes together in just one pan for a hearty weeknight dinner that is both satisfying and easy to clean up. Every bite is packed with smoky chorizo, tender chicken, and comforting rice, making it a family favorite when you want cozy Spanish flavors with no fuss.

I first threw this together when we needed something filling with leftover chicken and a bit of chorizo in the fridge. It turned out so well it is now a must every time cooler weather hits.

Ingredients

• Chorizo sliced into semi circles: Essential for smokiness and vibrant color and opt for Spanish-style chorizo with bright paprika if you can
• White onion finely diced: Gives mild sweetness and depth Don’t skip this for the flavor base
• Garlic finely chopped: Fresh cloves are best adding aromatic depth
• Tomato puree: Thick and rich helps create a deep flavorful sauce Use double concentrate if possible
• Arborio rice: Short grain rice is a must for creamy risotto Pick pearls that look plump and translucent
• Parmesan finely grated: Brings umami and creaminess Real Parmigiano Reggiano works best
• Cream: Makes everything silky Opt for double cream for richness
• Chicken thighs cooked: Tender and juicy thighs stay moist compared to breast Go for free-range if within budget
• Spinach: Fresh leaves add color and a veggie hit Look for crisp dark green leaves
• Fresh chives: Chopped chives bring fresh vibrancy and color garnish Pick bunches that are fragrant
• Olive oil: Helps sauté and brings flavor Use extra virgin if possible
• Chicken stock: Adds savory depth Homemade or low sodium is best
• White wine vinegar with water: Brightens the rice and balances richness Choose a high-quality vinegar
• Salt and pepper: Essential seasonings but add lightly since chorizo and parmesan are salty

Step-by-Step Instructions

Prepare the Chorizo:

Add chorizo with olive oil to a large pan Cook slowly on low heat for about six minutes until enough of the fat renders and the chorizo crisps up Set aside a third for topping later

Build the Aromatics:

To the pan add diced onion with a little salt and pepper Sauté gently on medium heat for about four minutes so the onion softens and sweetens Stir regularly to avoid burning

Deepen the Base:

Stir in the tomato puree frying for three minutes so it darkens in color Add garlic and fry another minute for aroma

Toast the Rice:

Add arborio rice to the pan and stir so every grain is glossy and begins to toast This builds nutty flavor and keeps rice tender

Deglaze and Start Creaminess:

Pour in the vinegar and water mix Stir to loosen up any golden bits for extra flavor Add two ladles of chicken stock and stir frequently

Slow Simmer and Stir:

When liquid absorbs add another two ladles of stock Continue stirring and adding more stock as it absorbs Keep going until you have about 150 milliliters of stock left

Finish with Greens and Creaminess:

With twenty minutes cooked and 150 milliliters of stock left add spinach chicken thighs parmesan and cream Stir well Pour in remaining stock gradually and keep stirring

Final Touches and Serve:

Once spinach wilts and risotto is creamy and done top with fresh chives and reserved crispy chorizo Taste for seasoning Serve hot and enjoy every spoonful

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I always look forward to adding the chorizo because it perfumes the whole kitchen The first time I made this the kids said they could smell dinner from down the hallway and ran to the table early

Storage Tips

Let risotto cool completely before storing Scoop portions into airtight containers and refrigerate for up to three days For longer storage you can freeze in single portions for up to one month Thaw overnight in the fridge and reheat with a splash of stock or water to bring back the creaminess Use a nonstick pan over medium-low heat while stirring often

Ingredient Substitutions

If you only have chicken breasts use them but keep an eye so they do not dry out Turkey thigh is also a fantastic swap For dairy-free risotto use a plant cream and skip the parmesan bacon can sub for chorizo but keep in mind you might miss a bit of smoky flavor If you want more greens chopped kale or peas are great

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Serving Suggestions

Pile the risotto high in warm bowls and finish with extra parmesan and a sprinkle of fresh herbs If it is a special night serve alongside garlic bread or a simple salad For heartier servings a fried egg on top works wonders especially for leftovers reheated as a brunch bowl

Cultural Note

Chicken and chorizo risotto brings together Italian risotto technique with classic Spanish flavors from paprika-rich chorizo It is not traditional to mix these cuisines in their home countries but in my kitchen this combo always sparks conversation and comfort especially on chilly evenings

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, chicken breast may be swapped in, but thighs yield a juicier texture and richer flavor for this dish.

→ What if I don’t have arborio rice?

Carnaroli or another risotto rice can be substituted, though long-grain rice doesn’t produce the same creaminess.

→ How do I prevent the risotto from becoming mushy?

Toast the rice before adding stock and add liquid gradually, stirring often to retain firmness and texture.

→ Can I make this meal ahead of time?

Risotto is best enjoyed fresh, but leftovers can be refrigerated and gently reheated with a splash of stock or water.

→ Is it possible to make this dairy-free?

Yes, omit cream and parmesan or use plant-based alternatives to create a dairy-free variation with similar richness.