Chicken Chorizo Risotto

This oven-baked chicken and chorizo risotto with spinach and sun-dried tomato pesto is a rich, creamy and comforting meal.

5 from 27 votes

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Course: Dinner

Cuisine: Italian

Prep Time: 20

Cook Time: 26

Total Time: 46

Servings: serves

Calories: 707kcal

Cost: $10

Preheat oven to 200 degrees celsius (fan forced).
In a large frying pan, heat the olive oil over a high heat. Cook the sliced chorizo on either side until golden (approximately 2-3 minutes).
Set aside in a large 8 cup capacity baking dish (leave the excess oil in the frying pan).
Cook the chicken pieces over high heat until browned and cooked through.
Set aside in the same baking dish as the chorizo.
Turn the heat down to medium. Add the butter and melt. Saute the onion and garlic for 3 minutes or until softened.
Add the arborio rice and stir for 30 seconds to coat the rice well.
Add the chicken stock liquid and stir.
Bring to the boil and then remove from the heat.
Transfer the risotto to the baking dish with the chorizo and chicken.
Cover the baking dish tightly with foil.
Bake until the liquid has absorbed and the rice is 'al dente' (approximately 26 minutes).
When the risotto is cooked, stir through the baby spinach leaves, butter, grated parmesan cheese and sun-dried tomato pesto.
Season to taste. Serve with extra grated parmesan cheese.

RECIPE NOTES & TIPS

Servings - this makes 4 very large serves (or 6 smaller serves).
Use risotto rice - to make a delicious Italian style creamy risotto, I recommend you use short grain arborio rice.
Choose good quality chorizo sausage and preferably grate your own parmesan - these two ingredients provide so much flavour to your risotto, it's worth the extra!!
Pesto - sun-dried tomato pesto can be substituted for basil pesto if you prefer.
Storing - store any leftovers in an airtight container in the fridge and consume within 2 days. Reheat thoroughly before consuming.
To reheat risotto - heat in a pan with a few tablespoons of liquid - either water or more stock - per cup of risotto. Cook over a medium heat, stirring often, until piping hot.
Freezing - freeze any leftovers in an airtight container for up to 1 month. Allow to defrost and reheat thoroughly before consuming.