Chicken Chorizo Risotto Recipe

Ingredients

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 2 chorizo sausages, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 cup shredded cooked chicken
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add chorizo and cook, stirring occasionally, until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. Add onion, garlic, and red bell pepper to the pan and cook until softened, about 5 minutes.
3. Add the Arborio rice to the pan and stir well to coat in the oil. Cook for 1-2 minutes or until the rice turns opaque.
4. Add smoked paprika and dried thyme to the pan and stir well to combine with the rice and vegetables.
5. Slowly add one cup of chicken broth to the rice mixture, stirring constantly until it is absorbed by the rice. Continue adding chicken broth, one cup at a time, stirring constantly and allowing each addition to be absorbed by the rice before adding the next. This process will take about 20-25 minutes, or until the rice is tender and creamy.
6. Add chicken, cooked chorizo, and parmesan cheese to the pan and stir well to combine. Adjust seasoning as needed with salt and pepper.
7. Serve hot, garnished with chopped fresh parsley.

Verdict

This Chicken Chorizo Risotto recipe is full of smoky and savory flavors that are sure to impress. The addition of parmesan cheese and fresh parsley elevates the dish to a new level of deliciousness. Serve it as a hearty main course for a comforting dinner that will leave you feeling satisfied.

Serving suggestions: Pair with a side salad or some crusty bread.