- Chicken & Chorizo Risotto.jpg (43.31 KiB) Viewed 550 times
Takes: 55 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1l chicken stock, made with 1 stock cube
- ½ tsp saffron threads or ground turmeric
- 200g cooking chorizo, chopped
- 600g cooked leftover chicken, cut into thin strips
- 25g butter
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 red pepper, deseeded and finely chopped
- 1 tbsp smoked paprika
- 275g arborio risotto rice
- 250ml white wine
- 40g Parmesan, finely grated
- 30g fresh flat-leaf parsley, roughly chopped
- Salt and freshly ground black pepper
Method
1. Combine the stock and saffron (or turmeric) in a medium saucepan over a high heat and bring to a simmer.
2. Heat a large, deep frying pan over a medium heat. Add the chorizo. Cook for 1 - 2 minutes, stirring, until the fat renders out and the chorizo is lightly golden. Remove using a slotted spoon and place in a medium bowl. Add the chicken to the pan and cook for 3 - 4 minutes, stirring often, until heated through. Remove and place in the bowl with the chorizo. Set aside.
3. Add the butter, onion, garlic and pepper to the pan. Cook, stirring, for 5 minutes or until soft and translucent. Add the paprika and stir for 1 minute.
4. Add the rice and stir until well coated. Add the wine and cook, stirring, until the liquid is completely absorbed.
5. Add a ladleful of hot stock and cook, stirring, until absorbed. Continue to add the stock a ladleful at a time, stirring constantly for 20 minutes or until the rice is tender. Remove from the heat. Stir in the cooked chorizo, chicken, Parmesan and half the parsley. Season with salt and pepper. Serve scattered with the remaining parsley.
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