Chicken and Chorizo Risotto Recipe

Name: Chicken and Chorizo Risotto Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 25g (¾ oz) butter; 1 celery stick, finely chopped; 1 onion, finely chopped; 2 tsp chipotle paste; salt and freshly ground black pepper; 4 chicken thighs, boned and cut into chunks; 200g (7oz) cooking chorizo, casing removed and chopped into chunks; 2 garlic cloves, finely chopped; 400g (14oz) risotto rice; 175ml (6fl oz) white wine; 1 litre (35fl oz) Chicken Stock; 100g (3 ½ oz) frozen peas; 200g (7oz) Parmesan cheese, grated, plus extra to serve; 1 tbsp chopped parsley leaves; lemon wedges; 2 tbsp olive oil; 25g (¾ oz) butter; 1 celery stick, finely chopped; 1 onion, finely chopped; 2 tsp chipotle paste; salt and freshly ground black pepper; 4 chicken thighs, boned and cut into chunks; 200g (7oz) cooking chorizo, casing removed and chopped into chunks; 2 garlic cloves, finely chopped; 400g (14oz) risotto rice; 175ml (6fl oz) white wine; 1 litre (35fl oz) Chicken Stock; 100g (3 ½ oz) frozen peas; 200g (7oz) Parmesan cheese, grated, plus extra to serve

Instructions

Prep:10minCook:1h

We‘d been meaning to try a chicken and chorizo risotto recipe with our Gran Luchito Chipotle Paste for a while and we finally got around to it. It was certainly worth the wait. We wanted some big meaty flavours to stand up to the spice, and being big fans of paella, we went with chorizo and chicken thigh as a tried and tested combo. This chicken & chorizo risotto recipe would also work really well with leftover roast chicken (we’ve included instructions for this below). Our goat’s cheese and tomato salad would be a great accompaniment to this chicken chorizo risotto and as an appetiser for this chicken risotto, you could try our Chipotle Prawn Cocktail recipe.

Updated at: Thu, 17 Dec 2020 14:51:00 GMT