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Chicken and Chorizo Risotto

Aug 16
2 min read
Chicken and Chorizo Risotto
Chicken and Chorizo Risotto

What ya need!


1 tbs olive/macadamia oil

500g pork and beef chorizo sausages, sliced

2 onions, peeled and diced

6 chicken thighs, diced

1 1/4 cups of arborio rice

1 tbsp dried oregano

400g tin diced tomatoes

420g tin condensed tomato soup

Parmesan to serve


What ya do!


  • Chuck ya oil in an oven proof casserole dish.

  • Heat on medium to high on stove for one minute.

  • Chuck in ya onions, sausage and chicken.

  • Cook on stove on low to medium until chicken cooked, approximately 10 minutes.

  • Add ya rice and cook on low to medium heat for five minutes, stirring.

  • Add oregano, tomatoes and soup.

  • Stir.

  • Place in preheated oven on 180° fan forced for 30 - 40 minutes or till rice cooked.


Mrs Shelley's Unique Information!


Hhhiiiyyyaaa!!!


A nice chicken and chorizo risotto for dinner. Yummy. I feel like this is a nice hearty meal and also it is so quick to make.


I roped Mr Shelley into helping slightly with this one because why shouldn't he? The combination of the chicken and chorizo is just blissful and adding that with the rice makes it even more beautiful.


For the sausage, I love to use scissors instead of slicing with a knife. It is so nice to slice into big chunks. It can be quite slippery to slice a sausage.


Oooh, the onions for this didn't half make my eyes water. I had to get Mr Shelley to take over. Some times they do, sometime they don't. I need to learn to toughen up or failing that put a snorkel mask on.


I find that chicken thigh is good for this kind of meal but there is a lot of skin and fat to cut off sometimes and I do cut it off but what a pain it is. If one of my children got even a morsel of skin and fat they would make a right mountain out of a molehill.


With the arborio rice, you really want to cook that for a good five minutes on the stove until it whitens a bit more and you can see the grains more before putting it in the oven. I got mine out of the oven and after 20 minutes the rice was a bit hard, so I tried at 30 minutes and it was better but it was perfect a 40 minutes.


We all really enjoyed this meal and I cannot wait for you to try it. I hope you enjoy it as much as we did.


Love Mrs Shelley


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