Chicken and Chorizo Risotto by @schwartz.uk

25 min

5 servings

🍗

1

Chicken

🥓

200 g

Chorizo

🫑

1

Red pepper

🧅

1

White onion

🫛

150 g

Frozen peas

🍚

400 g

Risotto rice

🍲

900 ml

Vegetable stock

🍗

1 packet

Spanish chicken and rice seasoning

  1. Dice
    • chicken breast
    • chorizo sausage
    • red bell pepper

    Dice the chicken breast, chorizo sausage, red bell pepper, and white onion into bite-size pieces.

  2. Heat
    • chicken breast
    • chorizo sausage

    Heat the large lidded pan over medium-high heat and fry the chicken breast with the chorizo sausage until mostly cooked, about 5 minutes.

  3. Add
    • red bell pepper
    • white onion

    Add the red bell pepper and white onion, then cook until softened for 2 to 3 minutes.

  4. Stir
    • Spanish chicken and rice seasoning
    • risotto rice
    • Chicken

    Stir in the Spanish chicken and rice seasoning and risotto rice until the grains are evenly coated.

  5. Pour
    • vegetable stock

    Pour in the 900 ml vegetable stock and stir the mixture well.

  6. Simmer

    Cover the pan and simmer the risotto over low-medium heat for 15 minutes.

  7. Add
    • frozen peas

    Add the frozen peas halfway through cooking and stir them through the risotto.

  8. Stir

    Stir the risotto every 5 minutes and add a little water if the pan becomes dry.

  9. Serve
    • chicken breast

    Check that the chicken is cooked through and serve the risotto hot in five portions.

Chicken and Chorizo Risotto by @schwartz.uk

25 min

5 servings

🍗

1

Chicken

🥓

200 g

Chorizo

🫑

1

Red pepper

🧅

1

White onion

🫛

150 g

Frozen peas

🍚

400 g

Risotto rice

🍲

900 ml

Vegetable stock

🍗

1 packet

Spanish chicken and rice seasoning

Preparation Steps

  1. Step 1/9

    Dice the chicken breast, chorizo sausage, red bell pepper, and white onion into bite-size pieces.

    🍗chicken breast
    🍖chorizo sausage
    🫑red bell pepper
    🧅white onion
    🔪knife
    🪵chopping board

  2. Step 2/9

    Heat the large lidded pan over medium-high heat and fry the chicken breast with the chorizo sausage until mostly cooked, about 5 minutes.

    🍗chicken breast
    🍖chorizo sausage
    🍳large lidded pan
    🥄wooden spoon

  3. Step 3/9

    Add the red bell pepper and white onion, then cook until softened for 2 to 3 minutes.

    🫑red bell pepper
    🧅white onion
    🍳large lidded pan
    🥄wooden spoon

  4. Step 4/9

    Stir in the Spanish chicken and rice seasoning and risotto rice until the grains are evenly coated.

    🍗Spanish chicken and rice seasoning
    🍚risotto rice
    🍳large lidded pan
    🥄wooden spoon

  5. Step 5/9

    Pour in the 900 ml vegetable stock and stir the mixture well.

    🍲vegetable stock
    🍳large lidded pan
    🥄wooden spoon
    🥛measuring jug

  6. Step 6/9

    Cover the pan and simmer the risotto over low-medium heat for 15 minutes.

    🍳large lidded pan

  7. Step 7/9

    Add the frozen peas halfway through cooking and stir them through the risotto.

    🫛frozen peas
    🍳large lidded pan
    🥄wooden spoon

  8. Step 8/9

    Stir the risotto every 5 minutes and add a little water if the pan becomes dry.

    🍳large lidded pan
    🥄wooden spoon

  9. Step 9/9

    Check that the chicken is cooked through and serve the risotto hot in five portions.

    🍗chicken breast
    🍳large lidded pan
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Grains, Broth, Seasonings

Ingredients

Chicken, Chorizo, Red pepper, White onion, Frozen peas, Risotto rice, Vegetable stock, Spanish chicken and rice seasoning

Notes

Chicken (one small pack, since chorizo is also used), Chorizo (one chorizo ring), Frozen peas (amount not given), Risotto rice (easy cook risotto rice, from a 500g bag), Spanish chicken and rice seasoning (Schwartz brand, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

High Protein

Calories

584 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 70g, Fat: 19g, Fiber: 5g, Sugars: 5g, Saturated Fat: 7g

Nutritional Information

Minerals

Sodium: 1070mg, Iron: 3.8mg, Potassium: 580mg

Vitamins

Vitamin C: 31mg, Vitamin B12: 0.8µg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

large lidded pan, wooden spoon, knife, chopping board, measuring jug

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@schwartz.uk

Origin

Cuisine

Spanish, British

Geographic

Spain, Europe

Various

Aspect

Texture

Creamy, Tender, Chewy

Flavors

Smoky, Savory, Spicy, Rich, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked rice dishes out longer than 2 hours.), fridge : 3 days (Cool quickly, store in an airtight container, and refrigerate within 2 hours. Reheat until piping hot.), freezer : 1 month (Freeze in airtight portions after cooling quickly. Defrost in the fridge and reheat thoroughly once.)