• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Effortless Foodie
  • About
  • Contact
  • Recipes
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dinner

    Chicken and Chorizo Risotto (oven-baked)

    Published: Sep 29, 2020 · Modified: Aug 17, 2021 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 7 Comments

    Jump to Recipe Print Recipe
    Chicken and chorizo risotto pinterest pin with text overlay.

    Comforting and cheesy oven-baked chicken and chorizo risotto, on the table in just 35 minutes!

    No stirring required, so it's perfect for busy weeknights.

    A pan of chicken and chorizo risotto.

    Italians look away now! This is definitely not what you would call an authentic Italian risotto, stirred continuously on the hob, adding ladlefuls of stock at a time, until you reach that perfect creamy risotto consistency!

    Instead, this tasty and super easy chicken and chorizo risotto recipe is baked in the oven, leaving you time to get on with other jobs around the house!

    Jump to:
    • ✔️ Why should you try it?
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top tips
    • 🍴 Serving suggestions
    • 🥡 Storage
    • ❓ FAQS
    • 😋Related recipes
    • Recipe
    • 💬 Comments

    ✔️ Why should you try it?

    • Oven baked so no need for continous stirring
    • Filling and comforting
    • On the table in just 35 minutes

    🥘 Ingredients

    • Olive Oil - 1 tablespoon is needed.
    • Garlic - I like things garlicky so I've used 2 cloves.
    • Onion - 1 small white onion, chopped finely.
    • Dried Thyme - goes so well with chicken.
    • Chicken Breasts - 2 chicken breasts, chopped into bite size pieces.
    • Chorizo - 100g chorizo sausage, cut into 1cm slices.
    • Frozen Petit Pois - or use frozen peas if you prefer.
    • Arborio Rice - essential for any risotto recipe.
    • White Wine - gives the risotto a lovely depth of flavour but can be omitted from the recipe.
    • Chicken Stock - I use stock pots to make stock, as they tend to be a lot more flavourful than ordinary stock cubes.
    • Parmesan - sprinkled over the risotto at the end of cooking.
    • Salt & Pepper - for seasoning.

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Preheat the oven to 180°c (160 fan/ 350F/ Gas 4). In a lidded casserole, heat the oil and fry the onion and garlic for a few minutes to soften. Add the chicken, chorizo and thyme and cook until the chicken changes colour.

    Two: Stir in the arborio rice before pouring in the white wine if using.

    Three: Once the white wine has evaporated, pour in the stock, bring to the boil then cover with a lid and bake in the oven for 25 minutes.

    Four: Add the petit pois for the final 5 minutes of cooking. If the rice is looking a little bit dry, also add some recently boiled water from your kettle. Season and serve with grated Parmesan.

    Step by step photo instructions for making the risotto.

    💭 Top tips

    • If you see the risotto has absorbed all the stock when you go to add the petit pois, splash in some recently boiled water from your kettle to prevent it from drying out.
    • Use leftover roast chicken instead of chicken breast pieces. Stir it in at the same time as the petit pois. You'll need about 200g grams.

    🍴 Serving suggestions

    Garlic bread, a green salad, and a crisp dry white wine (for the adults) always go down well with oven-baked risotto. More often than not though, we'll just eat it as it is, with lots of grated Parmesan.

    • Instead of using chorizo, try smoked streaky bacon or pancetta.
    • Increase the veggies per serving by adding in tinned sweetcorn or some roasted summer vegetables such as courgette and peppers.
    • You could try my Prawn and Pea Risotto recipe which is also made in the oven!
    A bowl of oven baked risotto sprinkled with grated Parmesan.

    🥡 Storage

    Risotto is best eaten the day it's made, but if there are any leftovers, they can be reheated for the lunch the next day. Leftover cooked risotto can also be frozen for up to 3 months.

    ❓ FAQS

    Do you cook risotto covered or uncovered?

    Traditionally, risotto is cooked on the hob and stirred continuously, therefore not requiring a lid. Oven-baked risotto is best cooked with a lid, however, to ensure the risotto doesn't dry out too much in the oven.

    Can I make this with regular white rice?

    The chicken and chorizo risotto can be made with regular white rice instead of arborio rice if you prefer, but you will lose a bit of texture and creaminess. Cooking times will also need to be altered.

    😋Related recipes

    Some more family-friendly chicken dinners to try;

    • Chicken Penne Arrabbiata
    • Broccoli and Wild Garlic Risotto
    • Slow Cooker Chicken Fajitas
    • Chicken and Broccoli Pasta Bake
    • Mild Chicken Curry
    • Creamy Cider Chicken
    • Slow Cooker Honey and Garlic Chicken
    • Chicken Pie

    Don't want to miss a thing?

    Grab your free pantry checklist!

    🍽️ More family-friendly recipes

    • Easy Leftover Chicken Curry Recipe
    • Easy Spicy Chicken Pizza Recipe
    • Easy Slow Cooker Pulled Beef Recipe
    • Slow Cooker Beef Keema Curry Recipe

    Recipe

    Chicken and chorizo risotto in a red pan with grated Parmesan.
    Email
    Print Pin
    5 from 8 votes

    Chicken and Chorizo Risotto (oven baked)

    Comforting and cheesy oven-baked chicken and chorizo risotto, on the table in just 35 minutes! No stirring required, so it's perfect for busy weeknights.
    Course Main Course
    Cuisine Fusion, Italian
    Keyword chicken and chorizo risotto, oven baked risotto
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 4
    Calories 647kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Measuring Spoons
    • Chopping Board
    • Knife
    • Measuring Jug
    • Shallow Casserole

    Ingredients

    Metric - US Customary
    • 1 tablespoon Olive Oil
    • 2 Garlic Cloves peeled and chopped
    • 1 Onion peeled and chopped
    • 1 teaspoon 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 optional
    • 600 ml Chicken Stock
    • 150 g Petit Pois frozen
    • 75 g Parmesan grated

    Instructions

    • Preheat the oven to 180°c (160 fan/ 350F/ 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 if using.
    • Pour in the stock and give it a stir, bring to the boil then pop on the lid and oven bake for 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.
    • Serve with grated Parmesan.

    Notes

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
    Nutrition Facts
    Chicken and Chorizo Risotto (oven baked)
    Amount per Serving
    Calories
    647
    % Daily Value*
    Fat
     
    19
    g
    29
    %
    Saturated Fat
     
    7
    g
    44
    %
    Cholesterol
     
    105
    mg
    35
    %
    Sodium
     
    950
    mg
    41
    %
    Potassium
     
    790
    mg
    23
    %
    Carbohydrates
     
    65
    g
    22
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    45
    g
    90
    %
    Vitamin A
     
    580
    IU
    12
    %
    Vitamin C
     
    20
    mg
    24
    %
    Calcium
     
    251
    mg
    25
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    More Easy Dinner Recipes

    • Homemade Air Fryer Chicken Nuggets
    • Slow Cooker Pork & Apple Casserole Recipe
    • Cheesy Slow Cooker Tortellini Recipe
    • Easy Leftover Turkey Fricassee Recipe

    Reader Interactions

    Comments

    1. Beth

      September 30, 2020 at 1:15 pm

      5 stars
      Yummy! This looks so delicious and tasty! My family is going to love this recipe!

      Reply
    2. Alisa Infanti

      September 30, 2020 at 1:42 pm

      5 stars
      I was getting bored of my usual chicken recipes so gave this a try. What a treat. So excited to have a new chicken recipe on my rotation with this one!

      Reply
      • Beth Sachs

        October 02, 2020 at 8:46 am

        So glad you enjoyed it!

        Reply
    3. April

      September 30, 2020 at 2:27 pm

      5 stars
      What a yummy combination!! I can't wait to try this for my family.

      Reply
    4. Amanda Wren-Grimwood

      September 30, 2020 at 2:52 pm

      5 stars
      Love the combo of chicken and chorizo and I've never made a risotto in the oven either. Sounds perfect!

      Reply
      • Beth Sachs

        October 02, 2020 at 8:46 am

        Oven baked risotto's are the way to go. So easy and no stirring!

        Reply
    5. Toni Dash

      September 30, 2020 at 3:21 pm

      5 stars
      This is so good! I will definitely make it again!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

    More about me →

    My Web Stories

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Effortless Foodie