Savour the Comfort: One-Pot Chicken & Chorizo Risotto
There’s something magical about a one-pot dinner — the kind that fills your kitchen with rich, smoky aromas and somehow manages to taste like you’ve been cooking all afternoon, even if you haven’t. This chicken and chorizo risotto is one of those recipes.
It’s rustic, hearty and loaded with flavour. The chorizo gives a gentle kick of spice, the chicken keeps it satisfying, and the creamy Arborio rice brings it all together in that irresistible, hug-in-a-bowl way. Best of all? You only need one pan, which means minimal washing up and maximum reward.
Perfect for chilly evenings, lazy Sundays or whenever you want dinner that feels indulgent without the fuss.
Ingredients
- 300 g chicken breast, diced
- 100 g Spanish chorizo, sliced
- 200 g Arborio rice
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 litre hot chicken stock
- 100 ml dry white wine (optional, but adds lovely depth)
- 50 g Parmesan, grated
- A handful of fresh parsley, chopped
- Olive oil, salt & pepper to taste
Instructions
Step 1 – Sear the meat
Heat a drizzle of olive oil in a deep frying pan or casserole dish. Add the chicken and cook for 3–4 minutes until just golden. Remove with a slotted spoon and set aside.
Step 2 – Fry the chorizo
In the same pan, add the sliced chorizo. Fry until it releases its spicy oil and starts to crisp slightly. Remove and keep with the chicken — but don’t discard that gorgeous oil.
Step 3 – Build the base
Add the chopped onion to the pan and cook gently for 5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
Step 4 – Toast the rice
Add the Arborio rice and stir to coat it in the oil. Let it toast for a minute — this gives the risotto its signature nutty flavour.
Step 5 – Deglaze & simmer
Pour in the white wine and stir until it’s mostly absorbed. Then start adding the hot stock, a ladle at a time, stirring gently and waiting until most of the liquid is absorbed before adding more. Keep going for around 20 minutes, until the rice is creamy and just tender.
Step 6 – Finish & serve
Return the chicken and chorizo to the pan and cook for a few minutes until everything is hot and the flavours have mingled. Stir through the Parmesan, sprinkle with chopped parsley and season to taste.
Serve straight from the pan, preferably with a glass of whatever wine you used in the recipe.
Serving Suggestion
Pair this risotto with a crisp green salad or garlicky bread. If you’re feeling indulgent, a drizzle of truffle oil over the top will take it to restaurant level.
