Recipe Category: Main Courses
Chicken, Chorizo and Sun-dried Tomato Risotto
A rich risotto with a Spanish twist.
|Preparation Time:||30 minutes|
|Cooking time:||10 minutes|
- 100g sun-dried tomato strips in oil, drained, oil reserved
- 500g skinned boneless chicken thighs, seasoned
- 1 red onion, diced
- 1 cup arborio rice
- 2 cloves garlic, crushed
- 200g chorizo, sliced
- 1.5 litres chicken stock
- 50g butter, cubed
- 2 tablespoons continental parsley leaves
- grated Parmesan or Manchego cheese, for serving
Heat reserved oil in a large pan and brown seasoned chicken for 5 minutes on each side until just cooked. Dice chicken and keep covered. Add onion to pan and sauté until softened. Add rice and cook stirring until rice is opaque. Add garlic and chorizo and brown. Add sun dried tomato and half the simmering stock and, cook uncovered, stirring until all the liquid has been absorbed. Continue adding stock 1 cup at a time, stirring regularly, until the rice is cooked to 'al dente' stage - this will take 15-20 minutes. Just before serving, stir in diced chicken, butter and parsley. Serve risotto in bowls sprinkled with cheese and garnish with extra parsley if desired.