Creamy, rich, smoky and all in one pot! This Chicken and Chorizo Risotto is so full of flavor you’ll savor every delicious mouthful. With perfectly al-dente Arborio rice, tender chicken and crispy chorizo, this Chicken and Chorizo Risotto will quickly become a family favorite.
This recipe is so simple, uses only a few ingredients and one pan! You do have to spend some time and care adding the stock to your risotto, but it is so worth it for the creamy texture it creates.
The magic of this recipe comes with the finishing touch. Add Parmesan and butter, stir it in and dig in to your rich and delicious Chicken and Chorizo Risotto.
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Ingredients
- Chicken
- Chorizo
- Arborio rice
- Shallot
- Garlic
- Rosemary
- Chicken stock
- Butter
- Parmesan
- Olive oil
See recipe card for quantities.
Step by step pictures:
- Step 1: Add your olive oil to a large pan and cook your chicken pieces.
- Step 2: In the same pan, remove the chicken and cook your chopped chorizo until the fat is rendered and it becomes crispy.
- Step 3: Remove the chorizo, and in the same pan, add your onion and garlic. Sauté until translucent. Meanwhile, bring your stock to a gentle simmer.
- Step 4: Add your Arborio rice and toast until the ends of the rice become translucent.
- Step 5: Once your rice is toasted, return the chicken and chorizo to the pot.
- Step 6: On a medium heat, add a ladle of chicken stock to the pot at a time. Only add your next ladle when the stock is fully absorbed. Continue to stir as you go to release the starch.
- Step 7: When you have used all of your stock and your rice is perfectly al-dente, remove your risotto from the heat.
- Step 8: To finish, add your grated Parmesan cheese and butter. Enjoy your chicken and chorizo risotto!
Variations
If you are looking to make this recipe your own or want to substitute an ingredient with something else in your fridge then try these:
- Cheese: Instead of Parmesan, use pecorino for a sharper, saltier kick or how about mascarpone for an extra level of creaminess.
- Spice: For spice lovers, why not add some diced chillies to the pan when you add your garlic. A teaspoon of chilli powder or paprika will also compliment this dish beautifully.
- Vegetables: This is an indulgent and rich dish so wanting to add some tasty vegetables makes perfect sense! Why not fry off some mushrooms with your chicken breast or add some peas when you start incorporating the chicken stock?
What side dishes can I serve with it?
The perfect pairing with this Chicken and Chorizo Risotto is definitely a beautiful side salad. Here are some ideas:
- Green goddess salad: Once you make a homemade green goddess dressing, you might like to try it tossed into a green goddess salad.
- Caesar salad: Crisp, crunchy and full of flavor. This Caesar salad is the perfect accompaniment to any pasta or rice dish.
- Arugula (Rocket) salad with balsamic glaze: This peppery salad will pair wonderfully with any creamy dish.
Storage
Chicken and Chorizo Risotto is best eaten straight away in order to maintain its creamy, silky texture. However, if there is a small chance that you have any left over, here is how best to store and reheat it:
Cool it down: Allow the risotto to cool to room temperature before storing it.
Use an airtight container: Transfer the cooled risotto into an airtight container. Make sure the container is sealed properly to avoid any air or moisture getting in, which could affect the texture and freshness
Consume within 2-3 days: For the best flavor and texture, eat the leftover risotto within 2-3 days. Risotto tends to lose its creamy texture after a few days, but it will still be delicious if stored properly.
Reheating: When reheating your risotto, add a little bit of broth, water or cream to help bring back the creamy consistency. Heat it gently over low heat on the stove, stirring occasionally, until it reaches the desired temperature.
You can also reheat in the microwave, but be sure to cover it loosely to prevent it from drying out. Add a splash of liquid if needed to restore its creaminess.
Top Tip
Crispy Chorizo to Garnish: Your chorizo will loose its crisp slightly when you add the stock to your Chicken and Chorizo Risotto. Not to worry though! You can save a few crispy pieces after you have fried your chorizo and use them to sprinkle on-top of your finished recipe. Easy!
FAQ
You need to make sure you are using a starchy, short grain variety in order for your risotto to be as creamy as possible.
Arborio - this is the most commonly found risotto rice and works perfectly.
Carnaroli - if you can get your hands on this rice it will hold its shape and create an even creamier dish.
Vialone Nano - another Northern Italian rice variety that creates a silky, creamy texture.
Make sure you avoid any long-grain rice as it will not produce the same creamy result.
Stirring is essential, but you don’t need to stir constantly. Stir every couple of minutes to agitate the rice and release its starch, which creates creaminess. However, if you stir non-stop, you may break the grains and end up with mushy risotto. Find a balance — stir often enough to keep it creamy but not so much that the rice breaks down.
The key to perfect risotto texture is adding the stock gradually. Add one ladle of hot stock at a time, stirring until it’s almost fully absorbed before adding the next. This ensures the risotto cooks evenly without becoming too dry or too soupy. When it's done, it should be creamy and slightly loose, not thick and clumpy.
Pro Tip: Don’t add cold stock — always keep your stock warm to maintain a consistent cooking temperature.
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Pairing
These are my favorite dishes to serve with Chicken and Chorizo Risotto:
Recipe
Chicken and Chorizo Risotto
Creamy, rich, smoky and cooked all in one pot! This Chicken and Chorizo Risotto is so full of flavor you’ll savor every delicious mouthful.
Ingredients
- 7 oz (200 g) raw Chorizo cut into bite size pieces
- 2 large chicken breasts
- 1 cup (250g) uncooked Arborio rice
- 4 cups (1 litre) chicken stock
- 2 cloves garlic (minced)
- 1 shallot
- ⅔ cups (150g) parmesan cheese
- ¼ cup (50g) unsalted butter
- 1 sprig of rosemary
- 2 tablespoons olive oil
Instructions
- In a pan, add two tablespoons of olive oil and cook your chicken on a medium heat until slightly browned.
- Remove your chicken and set aside in a bowl, to the same pan add your chorizo and fry until crisp. Transfer to the same bowl as the chicken.
- To the same pan containing the chorizo oil, add your garlic, rosemary and shallots and cook on medium heat until translucent and fragrant. Top tip: you can keep your stock warm in a separate pan at this point.
- Next, add your Arborio rice and toast until the ends of the rice become translucent.
- Then, return your chicken and chorizo to the pan.
- Now add the hot stock a ladel at a time. When your first ladle has been absorbed by the rice, add your next ladle. You need to add the stock slowly to achieve that creamy, velvety texture you would expect from a good risotto.
- Stir your risotto constantly, this will ensure even cooking and will help release the starch from the rice. The whole process should take around 15-20 minutes.
- When your rice is slightly al-dente and turning creamy in texture, take it off the heat and stir in your Parmesan and butter.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 455Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 87mgSodium: 732mgCarbohydrates: 25gFiber: 1gSugar: 5gProtein: 33g