Oven Baked Chicken and Chorizo Risotto
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 2 Garlic Cloves (peeled and chopped)
- 1 Onion (peeled and chopped)
- 1 tsp Thyme (dried or fresh)
- 2 Chicken Breasts (cut into bite size pieces)
- 100 g Chorizo (cut into 1cm slices)
- 250 g Arborio Rice
- 100 ml White Wine
- 600 ml Chicken Stock
- 150 g Petit Pois (frozen)
- 75 g Parmesan (grated)
Method
- Preheat the oven to 180Β°c (160 Β°fan/ 350Β°F/ Gas 4).
- Heat the olive oil in a casserole with lid and fry the garlic and onion for a few minutes to soften. Add in the chicken breast pieces, chorizo and thyme and cook until the chicken has changed colour.
- Stir in the risotto rice and then add the white wine. Let the wine reduce by half.
- Pour in the stock and give it a stir, bring to the boil then pop on the lid and oven bake for 20 - 25 minutes.
- Stir in the peas (and a little boiling water from the kettle if the risotto is looking a bit dry) and cook for a further 5 minutes or so.
- Stir in the grated Parmesan and serve.