Chicken and Chorizo risotto recipe

19 ratings Rate
  • Serves 4
  • 15 mins to prepare and 45 mins to cook
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Chicken and Chorizo risotto
Customer recipe by Kate Sturgess
Added 71 months ago

Make up the vegetable stock, put into a saucepan over a low heat.

Heat the olive oil in a deep sided pan. Add the chicken and chorizo and cook until chicken is cooked. Remove the meat onto a plate.

Add the onion and crushed garlic to original pan and sautee for 5-10mins until soft.

Add the rice and stir for 3min over a medium heat.

Add the wine and continue to stir until absorbed in.

Next add 1 cup of vegetable stock. Stir in and leave until soaked into the rice. Continue this until 3/4 of the stock is used.

Add the peas, chicken and chorizo, stir in.

Continue to add stock until the rice is cooked and no more is absorbed.

Turn off the heat. Add parmesan cheese, stir in and cover for 5 mins.

Serve with green salad or nice crusty bread.

Add alternative vegetables depending on what you prefer and what is in season.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 4 Chicken breast, chunks
  • 1/2 Chorizo sausage ring, cubed
  • 350g Arborio risotto rice
  • 1 1 large onion, diced
  • 100g frozen peas
  • 1tablespoon Extra Virgin Olive Oil
  • 2pints Vegetable stock
  • 100ml White wine
  • 4 Garlic cloves, crushed
  • 20g parmasan cheese, grated

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