Chicken and Chorizo Risotto Recipe

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

Optional Garnish:

• 1 tbsp fresh basil

• 1 tbsp grated parmesan

• Drizzle of olive oil

Instructions

1. Cook the chicken:
   In a large pan over medium heat, cook the chicken thighs with 1 tbsp smoked paprika for 8–10 minutes until golden. Remove and set aside.

2. Crisp the chorizo:
   Add chorizo to the same pan and cook until it releases oil and crisps up (~5 mins).

3. Add the veg & aromatics:
   Throw in the onion, bell peppers, chilli, garlic, and the remaining 1 tbsp paprika . Add a good pinch of salt & pepper . Cook for 5–10 minutes until softened.

4. Combine chicken & rice:
   Return chicken to the pan. Stir in the risotto rice so it soaks up all those spicy oils.

5. Add stock & simmer:
   Pour in enough chicken stock to just cover the rice. Pop a lid on and simmer for about 15 minutes , checking and adding more stock as needed until rice is tender and creamy.

6. Finish & garnish:
   Once cooked, top with fresh basil , a sprinkle of parmesan , and a drizzle of olive oil.

CALORIES

429

PROTEIN

25.2g