Chicken and Chorizo Risotto
This easy chicken and chorizo risotto is a simple and delicious entree, perfect for lunch or dinner. This is a great one pot meal packed with amazing flavors.
Servings: 4
Calories: 499kcal
Ingredients
- 1 pound chicken thighs
- 1 cup Arborio rice
- 2 ½ cup chicken stock
- ½ cup diced chorizo
- 1 (15 oz) can diced tomatoes
- 3 garlic cloves
- 1 onion
- ½ cup Parmesan
- 1 teaspoon olive oil
- 1 teaspoon parsley
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Heat up the olive oil in a pot on medium to high heat.
- Add diced chicken thighs to the pot, and cook for a few minutes until the chicken is almost cooked through. Remove the chicken from the pot, and set aside.
- Add diced onions, finely diced or grated garlic, and diced chorizo to the pot. Sauté for a few minutes until the onion is soft and translucent.
- Then, add dry arborio rice and seasoning to the pot. Stir to combine the ingredients, and sauté for another minute to allow the rice grains to warm up.
- Next, add canned diced tomatoes and some chicken broth to the pot. Lower the temperature to medium to low heat.
- Cook the risotto while stirring continuously until the majority of the liquid is absorbed. Add a little more liquid. Repeat the process until all the chicken broth is almost absorbed.
- When the rice has almost cooked through, add back the chicken thighs to the risotto. They will warm back up and finish cooking in the rice.
- After the rice has completely absorbed all liquid, add some Parmesan cheese and season the dish to taste.
Video
Notes
- Store leftover risotto for up to 4 days. Reheat it in a pot on the stove top, or in a microwave.
Nutrition
Calories: 499kcal | Carbohydrates: 53g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1126mg | Potassium: 736mg | Fiber: 3g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 14mg | Calcium: 208mg | Iron: 5mg