Jamie Oliver Chicken and Chorizo Risotto is made with chicken, risotto rice, chorizo, olive oil, shallots, garlic, fresh flat-leaf parsley, organic chicken or vegetable stock, quality plum tomatoes, red wine, and Parmesan cheese. This easy Chicken and Chorizo Risotto recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
This Jamie Oliver Chicken And Chorizo Risotto Is From Jamie Magazine Cookbook, But This Version uses chicken.
More Jamie Oliver Recipe:
- Jamie Oliver Cauliflower Risotto
- Jamie Oliver Seafood Risotto
- Jamie Oliver Mushroom And Chicken Risotto
🧡 Why You’ll Love This Chicken And Chorizo Risotto Recipe:
- Rich Flavors: The combination of chorizo and chicken creates a hearty and satisfying dish with deep, rich flavors.
- Comforting Meal: This risotto is creamy and comforting, perfect for a cozy dinner.
- Impressive Yet Easy: Although it looks impressive, this recipe is straightforward to follow, making it great for both beginners and experienced cooks.
- Perfect for Any Occasion: Whether it’s a casual family dinner or a more formal gathering, this risotto fits beautifully into any meal plan.
🍗 Jamie Oliver Chicken And Chorizo Risotto Ingredients
- 2 chicken breasts, diced
- 80g chorizo, finely chopped
- 300g risotto rice
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1 clove of garlic, finely chopped
- ½ a bunch of fresh flat-leaf parsley, leaves and stalks separated and finely chopped
- 750ml – 1 litre of organic chicken or vegetable stock
- 1 x 400g tin of quality plum tomatoes
- 200ml red wine
- 50g Parmesan cheese, plus extra for serving
🍲 How To Make Jamie Oliver Chicken And Chorizo Risotto
- Prepare Ingredients: Finely chop the shallots, garlic, and chorizo, and separate the parsley leaves from the stalks. Both should be finely chopped.
- Cook Base Flavors: Heat the olive oil in a wide, shallow pan over medium-high heat. Add the chopped parsley stalks, shallot, garlic, and chorizo. Cook for about 5 minutes until the shallots are softened and the chorizo starts to crisp.
- Add Chicken: After the base flavors have cooked, add the diced chicken to the pan. Cook until the chicken is browned and cooked through about 5-7 minutes.
- Prepare Stock: In a separate pan, heat the stock with the tinned tomatoes. Keep this mixture warm over low heat.
- Cook Rice: Add the risotto rice to the chorizo and chicken mixture, stirring to coat the grains. Cook over high heat for 1 to 2 minutes, until the grains are slightly translucent at the tips.
- Deglaze with Wine: Pour in the red wine and stir well. Cook until almost all the wine has evaporated.
- Add Stock Gradually: Gradually add the hot stock and tomato mixture, one ladle at a time, stirring constantly. Wait until each ladle is almost fully absorbed before adding the next. You might not need all the stock, or you may need to add a little water.
- Finish Cooking: Once the rice is tender but still has a slight bite, add one last ladle of liquid.
- Add Cheese: Stir in the finely grated Parmesan cheese. Season to taste.
- Rest: Remove the pan from the heat, cover, and let it sit for about 5 minutes.
- Final Seasoning: Stir again, taste, and adjust the seasoning if needed.
- Serve: Serve the risotto topped with extra grated Parmesan and the reserved chopped parsley leaves.
đź’ Recipe Tips
- Use High-Quality Stock: The flavor of the risotto heavily depends on the stock. Use a high-quality organic chicken or vegetable stock for the best taste.
- Stir Constantly: Keep stirring the risotto as you add the stock. This helps release the rice’s starch, making the risotto creamy.
- Don’t Rush the Cooking: Allow each ladle of stock to be almost fully absorbed before adding the next. This process helps achieve the perfect texture.
- Season Properly: Taste and season the risotto towards the end of cooking. This allows you to adjust the seasoning perfectly according to your taste.
- Let It Rest: After cooking, let the risotto sit covered for a few minutes. This helps the flavors meld together beautifully.
🥂 What To Serve With Chicken And Chorizo Risotto?
Chicken and Chorizo Risotto goes great with a fresh green salad, steamed broccoli, mushrooms, or roasted asparagus. You can also serve it with garlic bread, a simple arugula salad, buttered peas, or a glass of light red wine for a tasty dinner.
🎚 How To Store Leftovers Chicken And Chorizo Risotto?
- Refrigerate: Store the risotto in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the risotto in a sealed container for up to 1 month. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Chicken And Chorizo Risotto?
- In The Oven: Preheat the oven to 350°F (175°C). Spread the risotto in a baking dish, add a little water or stock, cover with foil, and heat for 15-20 minutes.
- In The Microwave: Place the risotto in a microwave-safe dish, add a little water or stock, cover, and heat on high for 3-4 minutes, stirring halfway through.
- the Stovetop: Reheat the risotto in a pan over medium heat. Add a little stock or water and stir frequently until hot.
FAQ’S:
What Type Of Rice Is Best For Risotto?
Risotto rice like Arborio, Carnaroli, or Vialone Nano is best because they absorb liquid well and become creamy when cooked.
Is It Necessary To Use Red Wine?
Red wine adds depth to the risotto, but you can substitute it with white wine or additional stock.
How Do I Know When The Risotto Is Perfectly Cooked?
The risotto is done when the rice is tender yet slightly firm to the bite, known as ‘al dente’, and the overall dish has a creamy consistency.
What If I Find The Risotto Too Dry Or Thick While Cooking?
Add a little more hot stock or water, stirring continuously, until you reach the desired creamy consistency.
Can I Add Other Vegetables To This Risotto?
Yes, peas, bell peppers, or spinach are great additions.
More Jamie Oliver Recipe:
Jamie Oliver Chicken And Chorizo Risotto Nutrition Fact
- Calories: 514
- Fat: 16.3g
- Saturates: 5.6g
- Sugars: 4.3g
- Salt: 1.4g
- Protein: 19.1g
- Carbs: 68.4g
- Fibre: 2.3g
Jamie Oliver Chicken And Chorizo Risotto
Description
Jamie Oliver Chicken and Chorizo Risotto is made with chicken, risotto rice, chorizo, olive oil, shallots, garlic, fresh flat-leaf parsley, organic chicken or vegetable stock, quality plum tomatoes, red wine, and Parmesan cheese. This easy Chicken and Chorizo Risotto recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare Ingredients:Â Finely chop the shallots, garlic, and chorizo, and separate the parsley leaves from the stalks. Both should be finely chopped.
- Cook Base Flavors:Â Heat the olive oil in a wide, shallow pan over medium-high heat. Add the chopped parsley stalks, shallot, garlic, and chorizo. Cook for about 5 minutes until the shallots are softened and the chorizo starts to crisp.
- Add Chicken:Â After the base flavors have cooked, add the diced chicken to the pan. Cook until the chicken is browned and cooked through about 5-7 minutes.
- Prepare Stock:Â In a separate pan, heat the stock with the tinned tomatoes. Keep this mixture warm over low heat.
- Cook Rice:Â Add the risotto rice to the chorizo and chicken mixture, stirring to coat the grains. Cook over high heat for 1 to 2 minutes, until the grains are slightly translucent at the tips.
- Deglaze with Wine:Â Pour in the red wine and stir well. Cook until almost all the wine has evaporated.
- Add Stock Gradually:Â Gradually add the hot stock and tomato mixture, one ladle at a time, stirring constantly. Wait until each ladle is almost fully absorbed before adding the next. You might not need all the stock, or you may need to add a little water.
- Finish Cooking:Â Once the rice is tender but still has a slight bite, add one last ladle of liquid.
- Add Cheese:Â Stir in the finely grated Parmesan cheese. Season to taste.
- Rest:Â Remove the pan from the heat, cover, and let it sit for about 5 minutes.
- Final Seasoning:Â Stir again, taste, and adjust the seasoning if needed.
- Serve:Â Serve the risotto topped with extra grated Parmesan and the reserved chopped parsley leaves.
Notes
- Use High-Quality Stock:Â The flavor of the risotto heavily depends on the stock. Use a high-quality organic chicken or vegetable stock for the best taste.
- Stir Constantly: Keep stirring the risotto as you add the stock. This helps release the rice’s starch, making the risotto creamy.
- Don’t Rush the Cooking: Allow each ladle of stock to be almost fully absorbed before adding the next. This process helps achieve the perfect texture.
- Season Properly:Â Taste and season the risotto towards the end of cooking. This allows you to adjust the seasoning perfectly according to your taste.
- Let It Rest:Â After cooking, let the risotto sit covered for a few minutes. This helps the flavors meld together beautifully.
Jamie Oliver Chicken And Chorizo Risotto