Oven Baked Chicken and Chorizo Risotto
Quick and easy Oven Baked Chicken and Chorizo Risotto — a hands-off, creamy risotto with chicken, chorizo, peas, and Parmesan, perfect for weeknight dinners.
Servings 4
Calories 647kcal
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Ingredients
- 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
- 600 ml Chicken Stock
- 150 g Petit Pois frozen
- 75 g Parmesan grated
Instructions
- Preheat the oven to 180°c (160 °fan/ 350°F/ 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.1 tablespoon Olive Oil, 2 Garlic Cloves, 1 Onion, 2 Chicken Breasts, 100 g Chorizo, 1 teaspoon Thyme
- Stir in the risotto rice and then add the white wine. Let the wine reduce by half.250 g Arborio Rice, 100 ml White Wine
- Pour in the stock and give it a stir, bring to the boil then pop on the lid and oven bake for 20 - 25 minutes.600 ml Chicken Stock
- 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.150 g Petit Pois
- Stir in the grated Parmesan and serve.75 g Parmesan
Notes
- Use a large, oven-safe dish with lid so the risotto cooks evenly and has space to bubble without spilling.
- If the rice absorbs all the liquid before it’s tender, add a little boiling water to keep it creamy.
- Leftover roast chicken works well instead of chicken breasts — stir it in with the peas near the end of cooking.
- Taste and adjust seasoning at the end, as the saltiness of the stock and chorizo can vary.
Nutritional Information (Approximate)
Calories: 647kcal | Carbohydrates: 65g | Protein: 45g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 950mg | Potassium: 790mg | Fiber: 4g | Sugar: 6g | Vitamin A: 580IU | Vitamin C: 20mg | Calcium: 251mg | Iron: 5mg
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