Chicken and Chorizo Risotto - Fiver Feeds

Chicken and Chorizo Risotto

A hearty, flavoursome dish – using chorizo in your cooking is a great way to add extra spice and richness. Of course, risotto is, by its very nature a rich, carb-heavy dish and because of the extra ingredients in this recipe, I haven’t included the customary sprinkling of grated parmesan to finish (and for monetary reasons too), but feel free to add another £1 to your budget and liberally cover your risotto with cheese.


Chicken and Chorizo Risotto

Prep Time:



Serves 4 People


£1.15 per Person



  • Ingredients

    2tbsp Olive Oil
    1 Onion Finely Chopped
    1 Garlic Clove Crushed or Finely Chopped
    300g Chicken Thigh Fillets Cut into Small Chunks or Slices
    ½ Chorizo Ring (Approximately 112g) Chopped into Small Pieces
    250g Arborio Rice
    1.5l Chicken Stock Made Using 4 Stock Cubes
    100g Frozen Peas
    Black Pepper

How to Cook

1. Make up the stock in a large saucepan and leave to one side on a simmer.

2. Heat the olive oil in a large frying pan and cook the onion and garlic with a sprinkling of salt until soft. Remove from the pan and keep to one side.

3. Add the chorizo and chicken to the pan and cook for about 5 minutes until the chicken is slightly browned and the chorizo is crispy. Return the onion to the pan along with the Arborio rice. Stir until all the grains are coated with oil.

4. Using a ladle, transfer some of the stock to the frying pan (about 2 ladle’s worth to start with). Bring to the boil whilst stirring then add the frozen peas. Let it reduce slightly as the rice absorbs the stock. Once the stock has reduced by half, add some more and continue this process until the grains are cooked (but not too soft) and you have a thick risotto consistency.

5. Season and serve.

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