Place aside and keep warm. 5 Recipe's preparation. I recommend either a Sauvignon Blanc or lightly-oaked Chardonnay as the best wine matches for this Chicken and Chorizo Risotto. I like it that way but today I decided to make it a little more soupy. Method; Place the parmesan into the TM bowl and pulverise for 10 seconds/speed 9. Yes, you can freeze risotto. - 100 g of diced chorizo - 250 g of diced chicken thighs - 150 g of chopped red onion - 300 g of risotto rice - 60 g of sundried tomatoes (roughly chopped) - 1 tsp of smoked paprika - 2 finely chopped garlic clove - 600 ml of chicken stock - 50 g of diced (23cm) yellow pepper If not CLICK here to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! Add the Parmesan and knob of butter. Comments, questions and tips Stir through and season to taste. Place onion, garlic and parsley in bowl and chop 3 sec/speed 6.. Add oil Personally, I wouldn’t recommend red wine with this dish. But now I’m happy to know that I can go back to using arborio rice with much less fuss. Ingredients. So happy to hear this will be a regular at your house Eb x, I haven’t made risotto for such a long time, so good to know you can add all the stock at once. Chicken & Chorizo Risnotto from Two Chubby Cubs creates those wonderful, creamy risotto flavours without you having to laboriously stand in front of the cooker waiting for the stock to be absorbed. 1 Chorizo, chopped 1 Red pepper, finely sliced 1 Yellow pepper, finely sliced 2 Chicken breasts, chopped 2 Onions, finely chopped 3 Cups of Basmati rice / enough for 4 people 1 and quarter pints vegetable or chicken … And honestly it works really really well – it takes plain old chicken risotto to a whole other level. Love the flavour combination of chicken and chorizo. Yay! I too had been put off risotto because of the ladle by ladle business. To reheat, place the risotto in a pan and add a big splash of water and stir to combine. If the risotto is too thick, add a splash or two more water, to loosen it up. Chicken, Chorizo and Rosemary Risotto with Balsamic Roasted Tomatoes. Don’t let my crap photo fool you, this is a banging evening … (OK, I expect a few Italian Nonnas might disagree, but there’s no difference to the rest of us!!) * % Daily Values are based on a 2000 calorie diet, from a cube is fine (I use 1 Kallo organic chicken stock cube). Another big risotto making no-no is overcooking it. The texture won’t be quite as good as freshly made risotto, but it will still be perfectly acceptable. 1HR. I used leftover chicken from the Sunday Roast and stock made from the bones. Learn how your comment data is processed. Cook, stirring, until onion is browned. Required fields are marked *. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week? Please, please, please don’t rinse risotto rice before cooking. Absolutely! Serve sprinkled with grated parmesan and a side salad, if you wish. Add the chilli flakes and cook 1 more minute. If you want your risotto to have that lovely classic creamy texture, you need to regularly stir your risotto. Read More…. Add the rice and stir over medium heat until coated with the oil. All you need to do is remember to give this risotto a good stir from time to time – it’s the stirring that gives risotto it’s classic creaminess. Spanish Style Macaroni Cheese with Chorizo and Manchego, If you wish to add wine to your risotto add 150ml white wine into the pan straight after you have added in the rice. It will keep in the freezer for up to 1 month. Fry for 2 minutes, stirring regularly. Gradually add the stock, ladle by ladle. We will certainly be making it like this again but if you prefer a drier risotto, just cook the stock down a little longer. Member recipes are not tested in the GoodFood kitchen. Set aside. Then when the rice is almost cooked, add in some parsley and frozen peas. Chicken & Chorizo Risnotto from Two Chubby Cubs creates those wonderful, creamy risotto flavours without you having to laboriously stand in front of the cooker waiting for the stock to be absorbed. OK, OK, I admit… chorizo is not a classic risotto ingredient! Quick, very simple to make and super tasty, this Easy Chicken and Chorizo Risotto is ready in under 30 minutes and only uses one pan. Turn the heat down and add the garlic. Your email address will not be published. Risotto has a reputation for being tricky and time consuming… the good news is, this Easy Chicken and Chorizo Risotto is neither of those things! Bring the risotto to a gentle bubble, then turn the heat right down, but leave the lid off. The perfect meal for busy weeknights! easy, delicious, stress-free, family food, All Recipes Easy Entertaining Easy Midweek Meal Ideas Main Courses. Have you got your hands on a copy of my meal plan yet? Stir in the parsley and frozen peas and cook for 2 more minutes. Michelle x. HOWEVER, one of the biggest risotto mistakes is stirring your risotto too much… if you stir your risotto too much you will end up with a big mushy mess, not the classic silky and creamy texture risotto is supposed to have. If you wish to make this risotto with leftover roast chicken, simply shred the leftover chicken and add it into the risotto at the same time as you add the peas and parsley. I’ve tried it both ways on multiple occasions and you just can’t tell the difference! Fry for 2 minutes. In the pepper pan, fry the chicken pieces on a high heat until golden brown and cooked through. Add the wine and stir well. Warm them through and you are good to go – all in under 30 minutes! The family loved it. I recommend giving your risotto a good stir every couple of minutes to get the best texture.