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 31 votes

Print Pin

Course: Dinner

Cuisine: Italian

Diet: Gluten Free

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

Arborio rice: The traditional rice to use in risotto as even when cooked it keeps a little bite in the centre (called al dente), so the risotto feels hearty and satisfying rather than soft or gluggy.
Don’t rinse the rice: The natural starch stays on and gives that creamy texture.
Quality chorizo counts: Good sausage = good flavour foundation.
Grate fresh parmesan: Parmesan provides so much flavour to your risotto, it's worth the extra effort!!
Leftovers: Store in airtight container in fridge up to 2 days. Reheat with a splash of stock.
Freezing: Freeze up to 1 month — defrost in the fridge before reheating thoroughly.