The Crazy Kitchen: Chicken & Chorizo Risotto

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Tuesday 23 December 2014

Chicken & Chorizo Risotto

Most people enjoy going on holiday for a break from the usual routine, which normally involves the cooking. I, on the other hand, enjoy going on a self catering holiday to do more cooking than I might do at home. I love cooking, but at home it can become a bit of a chore when there are time constraints, work to be done, and kids pestering as they're hungry. On holiday it's a lot more relaxing, and even when cooking in the middle of a weekday it's ok to enjoy a glass of wine whilst making lunch.

This past weekend we took a break away in a cottage in the middle of the Welsh countryside to get away from the craziness of pre-Christmas. All the presents had been bought and wrapped and all the food that could be bought and prepped in advance had been. I planned a menu beforehand and took receipt of an online grocery order to make sure we had enough food to see us through the weekend.

cottage in wales

The kids enjoyed exploring the grounds, as well as playing some good old fashioned board games, whilst I spent some enjoyable quality time in the kitchen, which you would in a lovely kitchen like this, with amazing views.

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I decided to make a risotto for a late lunch on Saturday afternoon, which we enjoyed before sitting down to watch Free Willy - got to love all the old movies on over Christmas! This recipe would also be a great way to use up some of that leftover turkey - just add it towards the end of cooking time instead of the chicken.

Chicken & Chorizo Risotto
Chicken & Chorizo Risotto - serves 4/5

large knob of butter
1 large onion, chopped
1 clove of garlic, crushed
1/2 tsp smoked paprika
100g Chorizo, chopped
1 red pepper, chopped
500g chicken breast, cut into strips
100g baby chestnut mushrooms, sliced
350g arborio rice
150ml Lindeman's Bin 65 Chardonnay
1 litre chicken stock
salt & pepper to season
  • Heat the butter in a large pan
  • Add the onion and fry over a medium heat until softened
  • Add in the garlic and paprika and fry for a couple of minutes
  • Add the chorizo and red pepper and fry for a couple of minutes more before adding the chicken breast and stirring well
  • Add the mushrooms and rice and then stir in the wine
  • Once the wine has been absorbed add the stock a little at a time, adding more when it has been absorbed
  • Cook until all the stock has been added and the rice is tender
  • Add salt and pepper to taste
  • Serve with some thin slices or grated cheese
Chicken & Chorizo Risotto Chicken & Chorizo Risotto

This post has been commissioned by Lindeman's

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