Servings
6
Prep time
Cook time
Recipe
Ingredients
- Olive oil
- 2 chicken breasts, diced
- ½ cup chorizo sausage, sliced
- 1 onion, fi nely chopped
- 3 tsp minced garlic
- 1 cup uncooked Arborio rice
- ½ cup rosé wine (optional)
- 1 red capsicum, diced
- ½ cup frozen peas
- 4 cups chicken stock
- Salt & pepper, to taste
- Fresh parsley, for garnish
Method
- Preheat oven to 190°C.
- In an ovenproof skillet or casserole dish, heat a bit of olive oil over medium-high heat. Add the diced chicken and cook until it’s browned on all sides. Remove the chicken from the skillet and set it aside.
- In the same skillet, add a bit more olive oil if needed, then add the sliced chorizo. Cook until it’s slightly crispy, then remove it from the skillet and set it aside with the chicken.
- In the same skillet, add the chopped onion and cook until it becomes translucent, about 3-4 mins. Add the minced garlic and cook for 1 min.
- Stir in the Arborio rice and cook for about 2 mins, ensuring the rice is well coated with the onion and garlic mixture.
- Pour rosé into the skillet and stir until it’s mostly absorbed by the rice.
- Return the cooked chicken and chorizo to the skillet. Add the diced capsicum and frozen peas.
- Pour in the chicken stock, stirring well to combine all the ingredients. Season with salt and pepper to taste.
- Cover the skillet or casserole dish with a lid or foil and transfer it to the preheated oven.
- Bake for 20-25 mins or until the rice is tender and the liquid is absorbed.
- Remove the skillet from the oven and stir in the grated parmesan. The heat from the risotto will melt the cheese and make it creamy. Garnish with fresh parsley before serving.
- Tip: Add some chilli flakes for anextra kick.
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