Jamie Oliver Chicken And Chorizo Risotto

This Jamie Oliver Chicken and Chorizo Risotto is the kind of rich, hearty dinner that wraps you in warmth. The smokiness of chorizo paired with tender chicken and creamy risotto rice is pure comfort food bliss. I made it on a rainy evening and was blown away by how deeply flavorful it turned out, even with such simple ingredients. (inspired by Jamie Oliver)

Ingredients Needed

For the Risotto:

• 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

For the Cooking Liquid:

• 750ml – 1 litre of organic chicken or vegetable stock
• 1 x 400g tin of quality plum tomatoes
• 200ml red wine

To Finish:

• 50g Parmesan cheese, finely grated, plus extra for serving

How To Make Jamie Oliver Chicken And Chorizo Risotto

Prep the Flavours:

Start by getting everything ready. Finely chop your shallots, garlic, parsley, and chorizo. Keep the parsley leaves and stalks separate.

Build the Base:

Heat the olive oil in a wide, shallow pan over medium-high heat. Toss in the parsley stalks, shallots, garlic, and chorizo. Let everything sizzle for about 5 minutes—your kitchen will smell amazing. You want the chorizo to release its oils and the shallots to go soft and sweet.

Add the Chicken:

Once the base is fragrant, stir in the diced chicken. Cook it through, browning the outside slightly. This takes about 5–7 minutes.

Warm the Liquids:

Meanwhile, in another pot, combine the stock with the tinned tomatoes and keep it warm over low heat. This will be your ladling liquid for the risotto.

Toast the Rice:

Add the risotto rice to your chicken and chorizo mixture. Stir it well so the grains are nicely coated. Let it toast gently for a minute or two—this builds a lovely nutty flavor.

Deglaze with Wine:

Pour in the red wine and stir constantly. Cook until most of the wine evaporates, leaving behind a deep, rich base.

Cook the Risotto:

Now, start adding the warm stock and tomato mix one ladle at a time. Stir often and don’t rush. Let each addition absorb almost fully before adding the next. This slow process helps create that signature creamy texture. You might not need all the stock, or you may need a splash of water at the end.

Final Touches:

When the rice is tender with a slight bite, stir in the grated Parmesan and season with salt and pepper to taste. Take the pan off the heat, cover it, and let it sit for five minutes.

Serve and Enjoy:

Give it one final stir, check the seasoning again, and serve hot, sprinkled with extra Parmesan and chopped parsley leaves.

Why I Love This Recipe

I made this for a midweek dinner and it felt like such a treat. The chorizo gives it a smoky depth that’s hard to beat, and the red wine makes the whole thing feel a little fancy without any extra effort. It’s the kind of dish that makes everyone go quiet at the table—in the best way.

Recipe Tips

• Use High-Quality Stock: It’s the backbone of your risotto—go for organic or homemade if you can.
• Keep Stirring: It helps release the rice’s starch, making the risotto creamy without needing cream.
• Sub the Wine: No red wine? Use white or extra stock instead.
• Texture Test: Stop cooking when the rice is tender but still has a little bite.
• Add Veggies: A handful of spinach or some peas added near the end works beautifully.

How To Store This Jamie Oliver Chicken And Chorizo Risotto

At Room Temperature:

Don’t leave it out for more than 2 hours. Cool it down quickly before refrigerating.

In the Fridge:

Store in an airtight container for up to 3 days.

In the Freezer:

Freeze for up to 1 month. Defrost in the fridge overnight before reheating.

Reheating:

• Oven: Bake at 175°C (350°F), covered with foil, for 15–20 minutes with a splash of stock or water.
• Microwave: Heat in a microwave-safe dish with a little stock, covered, for 3–4 minutes, stirring halfway.
• Stovetop: Reheat gently with a splash of stock or water, stirring often until piping hot.

Nutrition Facts (per serving)

• Calories: 514
• Carbs: 68.4g
• Protein: 19.1g
• Fat: 16.3g
• Sugar: 4.3g
• Fibre: 2.3g
• Sodium: 1.4g

Let’s Answer a Few Questions! (FAQs)

What type of rice is best for risotto?
Go with Arborio, Carnaroli, or Vialone Nano. They give that creamy texture we love.

Can I skip the wine?
Totally! Use extra stock instead—it’ll still be delicious.

How do I know when it’s done?
The rice should be al dente—tender but with a slight bite—and the risotto creamy.

It’s too thick! What do I do?
Just add a splash more hot stock or water and stir until it loosens up.

Can I add extra veggies?
Yes! Peas, bell peppers, or spinach go really well in this dish.

Try More Recipes:

• Jamie Oliver Turkey Risotto
• Jamie Oliver Beetroot Risotto
• Jamie Oliver Pea And Prawn Risotto