Chicken & Chorizo Risotto
Prep time: 10-15 mins
Cooking time: 40-45 mins
Serves: 4
Ingredients
- 1 Brown Onion
- 3 Garlic Cloves
- 2 HFM Chorizos
- 500g Chicken Thighs
- 100g Capsicum and Eggplant Stir Through Sauce
- 1 Cup Arborio Rice
- 1/3 Cup White Wine
- 750ml - 1L Chicken Stock
- 50g Butter
- 120g Baby Spinach
- Salt & Pepper
- Olive oil
Method
- Finely dice the onion, chop the garlic, dice the chorizo small and cut the chicken thighs into 2-3cm pieces, set aside.
- Warm up the stock in a small saucepan.
- Bring a large frying pan or a casserole type dish to medium high heat, drizzle with olive oil and add the chorizo. Cook for 3-5 mins until golden brown.
- Add the diced chicken and cook for approx. 5mins stirring occasionally.
- Add the onion and the garlic and sauté for a further 3mins.
- Add the capsicum and eggplant sauce and stir through. Add the rice and the white wine and cook while stirring for approx. 3mins until the wine has nearly dissolved.
- Add 1 cup of stock at a time every time that the stock is nearly evaporated and absorbed. Keep stirring so the rice does not catch on the bottom and stop adding the stock until the rice is al dente or to your desired consistency.
- Season with salt and pepper.
- Once the rice is nearly done, add the butter and stir though until melted. Add the spinach leaves and mix through. Serve with a splash of sherry vinegar if desired.
