If you’re searching for a delicious risotto that’s under 500 calories and over 25g protein per portion then my Chicken & Chorizo Risotto is for you. Great for meal prep, this is the perfect midweek dinner that you can save and enjoy for lunch the following day. Let’s go:
Ingredients:
100g spicy chorizo
300g chicken thighs
150g dried risotto rice
2 bell peppers
1 tbsp minced garlic
1 red chilli, chopped
1 onion, chopped
1.2L chicken stock
2 tbsp smoked paprika
Garnish (optional):
1 tbsp fresh basil
1 tbsp grated parmesan
Drizzle of olive oil
Method:
In a pan over medium heat, cook the chicken with 1 tbsp smoked paprika for 8-10 minutes, then remove from the pan.
Add the chorizo to the pan and cook until crispy, about 5 minutes. Add the onions, bell peppers, chilli, garlic, and the remaining 1 tbsp of smoked paprika, along with a good pinch of salt and pepper. Let these cook through for 5-10 minutes.
Add the cooked chicken back to the pan along with the risotto rice.
Add the stock to the pan until the rice is covered, place a lid on top, and let it cook for 15 minutes until the rice is fully cooked and the stock has been absorbed.
Garnish with fresh basil, grated parmesan, and a drizzle of olive oil. Enjoy!
