Chicken and chorizo risotto is creamy, delicious and very easy to make. It has golden bits of chicken thighs, flavourful slices of chorizo and plenty of Parmesan for a perfectly comforting meal.
This creamy chicken and chorizo risotto has fantastic flavours and Spanish vibes and is great not just for weeknight dinners but also for special occasions.
It's a one-pot meal with paella vibes that comes together in under an hour and is so comforting that everyone might go for seconds.
While the process may sound a bit time-consuming, the creamy risotto that results is so worth the stirring!
I don't add any butter or cream to this chicken and chorizo risotto recipe because there's no need to - if done right, the cooking process should result in a naturally creamy risotto.
Why you'll love this chicken and chorizo risotto
- It's a one-pot meal that's naturally creamy and super flavourful.
- You only need a handful of ingredients to make it.
- It's the perfect recipe to try if you like chicken and chorizo combo meals. Try my creamy chicken and chorizo pasta next!
What goes into this risotto?
Chorizo - I used about 150 g chorizo to make this risotto. You want enough of it to flavour the risotto but not too much because it can become overpowering.
Chicken thighs - Juicy chicken thigh meat is best for this chorizo risotto. You can use lean chicken breast if you want or make this risotto with leftover roast chicken instead.
Shallot - It's best to use shallots instead of onion in this risotto because their flavour is milder.
Garlic - Freshly chopped garlic is best here - don't substitute with garlic powder or garlic paste.
Fresh thyme - A bit of fresh thyme rounds out the flavours beautifully. Skip it if you don't have any fresh herbs or use ½ teaspoon dried thyme instead.
Risotto rice - Carnaroli rice is best for risotto, but it can be more difficult to find. Arborio rice is the next best choice. Never rinse the rice for risotto because you'll remove the starch that makes the risotto creamy.
Dry white wine - A dry white wine such as Sauvignon Blanc, Chardonnay or Pinot Grigio works well in this risotto. Simply skip this step if you don't cook with alcohol.
Chicken stock - Make sure the chicken stock is hot when you add it to the pot. You may not need the whole 1.25 litres indicated in the recipe, but it's always best to have more than you think you'll need when making risotto.
How to make chicken chorizo risotto?
Add the chicken to the pan and cook for 5-6 minutes or until golden. Next, stir in the shallot, garlic and fresh thyme and continue to cook for another minute.
Stir in the rice and toast it for 1-2 minutes before adding the chicken stock, one ladle at a time.
To prevent the rice from sticking to the bottom of the pan, stir it regularly, but not constantly, as this can add air and make the risotto gluey. Continue to add chicken stock until the rice is al dente.
Serve immediately, topped with some extra Parmesan and freshly chopped parsley if you like.
Leftovers and storage
- Risotto is always best served immediately and this chicken chorizo risotto is no exception.
- If you have any leftovers, they will keep in the fridge for up to 3 days in an airtight container.
- I don't recommend freezing this risotto - the texture when thawed is likely to be grainy.
Recipe notes and tips
- You can add some veggies to this chorizo risotto - frozen peas, bell peppers and mushrooms are all good ideas.
- Add ¼ teaspoon red chilli flakes with the garlic if you want your risotto to have a bit of a kick.
- If you want your risotto to be extra creamy, stir in a knob of butter right at the end before adding the Parmesan.
- Only add extra salt at the end because the chorizo, chicken stock and Parmesan are already salty.
If you liked this chicken and chorizo risotto, you might also like some of my other easy risotto recipes:
- Asparagus and Artichoke Risotto (Risotto ai Carciofi)
- Bacon and Chicken Risotto
- Risotto All'Amatriciana
- Instant Pot Barley Risotto with Mushrooms
- Mushroom and Walnut Risotto with Taleggio (Risotto ai Funghi Misti)
- 1 tablespoon olive oil
- 150 g (5.5 oz) chorizo, sliced
- 450 g (1 lb) boneless chicken thigh, cut in bite-size pieces
- 1 large shallot, finely diced
- 2 large garlic cloves, finely chopped
- ½ tablespoon fresh thyme, finely chopped
- 300 g (10.5 oz) carnaroli rice
- 75 ml (⅓ cup) dry white wine
- 1.25 litres (5 cups) chicken stock
- 30 g (⅓ cup) parmesan, grated
- Salt and freshly ground black pepper to taste
- Heat the olive oil in a large, deep pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat. Remove the chorizo with a slotted spoon and set it aside.
- Add the chicken to the pan and cook for 5-6 minutes or until golden. Next, stir in the shallot, garlic and fresh thyme and continue to cook for another minute.
- Stir in the rice and toast it for 1-2 minutes before adding the chicken stock, one ladle at a time.
- To prevent the rice from sticking to the bottom of the pan, stir it regularly, but not constantly, as this can add air and make the risotto gluey. Continue to add chicken stock until the rice is al dente.
- Tip in the chorizo, then stir in the grated Parmesan and season to taste. Serve immediately, topped with some extra Parmesan if you like.
Amount Per Serving: Calories: 436Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 124mgSodium: 585mgCarbohydrates: 25gFiber: 0gSugar: 4gProtein: 33g
Nutritional information is an estimate provided by an online nutrition calculator.