Chicken & Chorizo Risotto

Risotto is one of my absolute favourite meals for many reasons, one being that it is so quick and easy, two being that it’s super versatile and the third is that it is just so damn tasty!

You can pretty much add anything you like into a risotto (obviously within reason!) I tend to make a vegetable risotto base and add in whichever meat I fancy or have got in the fridge. This is mine and my boyfriends favourite variation as the spiciness of the Spanish sausage creates a delicious smoky flavour. This recipe is for the risotto below, however, you can add in whatever veg or meat you like – that’s the beauty of it!


(Enough for 4 people)

You’ll need:



1/2 yellow pepper and 1/2 red pepper

2 cloves of garlic

2 chicken breasts, diced

100g spicy chorizo

2 Knorr chicken stock pots

100g Phillidelphia (adjust according to how creamy you like your risotto)

2 handfuls of Arborio rice per person

Salt & pepper

Chilli flakes (optional)

Grated parmesan

This is how we do it…

Chop your mushrooms, shallots, pepper and garlic and add to a heavy bottomed pan with olive oil. Cook veg for 2 minutes.

Add your diced chicken and cook for a further two minutes. In the mean time boil the kettle and make up 1 pint of stock with 1 of the stock pots.

Add the diced chorizo to the veg and chicken and cook for another 2 minutes or until it starts to release its delicious oil.

Pour in your Arborio rice and stir in with the veg, chicken and chorizo until all mixed together. Add salt and pepper and keep on stirring for another minute or so.

Now it’s time to begin adding your stock. This is a labour of love and you need to be patient with it to make sure that your risotto is really tasty. Add in around half a pint to start off with and stir to ensure rice is covered.

Make sure you keep on stirring your risotto every minute or so ensuring it doesn’t stick to the bottom of the pan. Once the rice has soaked up each lot of stock add in a little more at a time and carry on stirring (making up the second pint of stock when needed using the second stock pot).

Once you have used up all of your stock taste the risotto and see if it is cooked enough for you. If not carry on adding boiling water (no more stock) until the rice is cooked to your desired consistency.

At this point add in your Phillidelphia and stir until mixed in with the risotto.

Serve with parmesan and chilli flakes for an extra spice kick.


This is one of my absolute go-to recipes if I fancy something really comforting. I also love making the vegetable risotto base and serving with super crispy, well-done bacon on top. Delicious! Now my stomach is rumbling…

What meat and veg would you add to your risotto?


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