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Chicken and chorizo risotto
Serves 4
Easy
Total time:
This recipe was submitted by Good Food member amlawren and has not been tested by our team.
Skip to ingredients
Units:
- 2 tbsp olive oil
- 1 chorizochopped
- 1 red pepperfinely sliced
- 1 yellow pepperfinely sliced
- 2 chicken breastschopped
- 2 onionsfinely chopped
- 3 cups basmati rice(or enough for 4 people)
- 1 ¼ pints vegetable or chicken stock
- glug of white wine(optional)
- 1 x tin sweetcorn
- handful of frozen peas
- generous shaving of parmesan
- knob of butter
Method
step 1
Fry the onion in a large pan until soft. In a separate frying pan, fry the peppers until brown around the edges and soft. Put peppers aside.
step 2
In the pepper pan, fry the chicken pieces on a high heat until golden brown and cooked through. Place aside and keep warm.
step 3
Add rice to onion. Fry for 2 minutes. Add wine if using and stir till evaporated. Gradually add the stock, ladle by ladle.
step 4
Once all liquid has been absorbed and rice is soft enough, add Chorizo, cooked chicken, peppers and the sweetcorn and frozen peas. Stir for a further 5 minutes or until heated through.
step 5
Allow the chorizo juices to seep into the rice. Add the Parmesan and knob of butter. Stir through and season to taste. Serve immediately, with crusty bread and alioli.
