Oven baked risotto with chicken and chorizo
Oven baked risotto with chicken and chorizo
Author: Craig
Recipe type: Risotto
Ingredients
- 1 litre chicken stock
- 1 tbs olive oil
- 3 (400g) chorizo sausages, sliced thinly
- 400g chicken thighs cut into 2cm pieces
- 2 large brown onions, chopped
- 2 cloves garlic, crushed
- 1 large red capsicum, sliced thinly
- 2 cups arborio rice
- 2 teaspoons smoked paprika
- ¾ cup dry white wine
- ½ cup coarsely chopped fresh flat leaf parsley
Instructions
- heat oven to 180 degrees
- bring stock to simmer
- heat half oil, cook chorizo. set aside discard all but 1 tbs of the pan fat
- add chicken to same pan and cook - set aside
- heat remaining oil in same pan cook onion, garlic until soft
- add capsicum cook for a minute
- add rice and paprika stir to coat the rice
- add wine cook until wine has evaporated
- add hot stock and chicken cover
- cook in oven for 25 minutes or until liquid is absorbed and rice tender
- stir once during cooking
- return chorizo to the pan stir through
- sprinkle with parsley and serve
- you can add some parmesan if you like
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