Easy Chicken and Chorizo Risotto (Print-Friendly Version)
Savory chicken, chorizo, and creamy rice blend in this hassle-free Spanish-inspired comfort meal.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
110 g chorizo, sliced into semi-circles
02 -
500 g chicken thighs, cooked and chopped
03 -
500 g arborio rice
04 -
1 white onion, finely diced
05 -
3 cloves garlic, finely chopped
06 -
75 g spinach leaves
→ Dairy
07 -
50 g parmesan cheese, finely grated
08 -
70 ml cream
→ Liquids & Cupboard Essentials
09 -
1.2–1.5 litres chicken stock
10 -
8 tablespoons tomato purée
11 -
1 tablespoon olive oil
12 -
1 tablespoon white wine vinegar mixed with 3 tablespoons water
→ Herbs & Finishing
13 -
Fresh chives, finely chopped, for garnish
14 -
Salt and freshly ground black pepper, to taste
# How to Prepare:
01 -
In a large pan, combine sliced chorizo with olive oil and gently fry over low heat for approximately 6 minutes until the chorizo is crisp and the fat is rendered.
02 -
Remove one-third of the crispy chorizo and set aside. Add diced onion to the pan, season lightly with salt and pepper, and cook over medium heat for 4 minutes, stirring often. Add tomato purée and continue frying for 3 minutes. Stir in chopped garlic and cook for 1 additional minute.
03 -
Once the tomato mixture deepens in colour, add arborio rice and stir to coat thoroughly. Deglaze the pan with white wine vinegar and water mixture, scraping the pan, then add two ladles of chicken stock. Stir frequently.
04 -
Allow the stock to be absorbed before adding subsequent ladles. Continue this process, adding stock in small increments, and stir frequently, until only 150 ml remain.
05 -
After about 20 minutes of cooking or when 150 ml of stock remain, add spinach, cooked chicken thighs, parmesan cheese, and cream. Stir well and slowly pour in the remaining stock.
06 -
When the spinach is wilted and the risotto reaches a creamy consistency, adjust seasoning to taste. Top with reserved crispy chorizo and chopped fresh chives before serving.
# Extra Tips:
01 -
Toasting arborio rice before adding liquid intensifies its flavour and creates a more distinct texture, preventing a mushy risotto.
02 -
Salt should be added sparingly at first, as chorizo and parmesan contribute significant saltiness; final adjustments can be made just prior to serving.