recipes

Chicken and chorizo risotto

Serves:

2025-01-17

Ingredients

150g chorizo sausage, sliced
1 tbsp olive oil (Borges)
1 chicken breast, chopped
1 large onion, sliced
1 red and yellow pepper, sliced
1 tbsp smoked paprika
1 tsp chilli flakes
1 tsp oregano
2 sprigs fresh thyme
1 cup Arborio rice (Lamb brand)
150ml white wine
3 cups hot chicken or beef stock (Calnort)
Salt and pepper
Lemon wedges for serving

Method

Start this recipe by heating the oil in a large pan and fry the chorizo for 5-6 minutes to release its oils and flavours. Add in the chopped chicken and cook for a further 4 minutes. Add in the peppers, onions, herbs and spices and cook for 3 minutes. Add in the rice, coat in the pan juices and splash in the wine to evaporate. Season with salt and pepper, turn down the heat and slowly add in the hot stock, allowing to evaporate each time. When ready serve into bowls with lemon wedges on the side.

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