Chicken and Chorizo Risotto

The whole family will love this chicken and chorizo risotto. There's no heat but tons of flavour. Winner winner chicken risotto dinner!

📝 Ingredients

• 1 tbsp olive oil
• 1 onion, sliced
• 2 cloves garlic, crushed
• 200 g chicken thighs cut into 3cm cubes
• 1 chorizo sausage, de-skinned and torn up/crumbled into small pieces
• 1 tsp sweet smoked paprika
• a pinch saffron
• 1 cup arborio rice
• 1 c white wine
• 200 g canned tomatoes
• 750 ml chicken stock
• 3/4 c frozen peas
• 70 g grated parmesan – grana padano or reggiano
• 1 cup English spinach
• sea salt flakes and freshly ground pepper to season

👨‍🍳 Instructions

1. 1In a pot on medium heat, bring the stock to a simmer. Turn off the heat and pop aside.
2. 2In a shallow pan, saute the onions in the olive oil until translucent
3. 3Add the garlic and saute for 30 seconds until fragrant.
4. 4Increase the heat to medium and add the chicken pieces. and gently brown.
5. 5Add the chorizo and saute for a couple of minutes.
6. 6Add the paprika, saffron, and rice. Stir through to combine all the ingredients.
7. 7Add the wine and cook until the wine has nearly all evaporated.
8. 8Add the canned tomatoes and a cup of the hot stock, stirring continuously. Continue stirring until all of the stock has been absorbed by the rice. Continue adding the stock (and still stirring) one cup at a time making sure each cup is absorbed before adding another. When 75% of the stock has been used, add the frozen peas and stir through the risotto.
9. 9Once the rice is al dente, (normally around 20 minutes of cooking time), remove it from the heat. Add the Parmesan and English spinach and stir through.
10. 10Season with sea salt and freshly ground pepper.