This is what happens when risotto meets paella - a rich rice dish that is bursting with colour and flavour. For a vegetarian version, substitute the chicken with small button mushrooms and the chorizo with chargrilled eggplant from the deli.
Chicken, Chorizo and Sun-dried Tomato Risotto
Preparation Time: 30 minutes
Cooking time: 10 minutes
100g sun-dried tomato strips in oil*, drained, oil reserved
500g skinned boneless chicken thighs, diced
1 red onion, diced
1 cup arborio rice
2 cloves garlic, crushed
200g chorizo, sliced
1.5 litres chicken stock
50g butter, cubed
2 tablespoons continental parsley leaves
grated Parmesan or Manchego cheese, for serving
Heat reserved oil in a large pan and brown seasoned chicken for 5 minutes until just cooked. Remove and keep warm. Add onion to pan and sauté until softened. Add rice and cook stirring until rice is opaque. Add garlic and chorizo and brown.
Add sun dried tomatoes and half the simmering stock and, cook uncovered, stirring until all the liquid has been absorbed. Continue adding stock a cup at a time, stirring regularly, until the rice is cooked to 'al dente' stage - this will take 15-20 minutes.
Just before serving, stir in diced chicken, butter and parsley. Serve risotto in bowls sprinkled with cheese and garnish with extra parsley if desired.
*Semi-dried cherry tomatoes were used in the image
Try the recipe with roasted capsicum in place of sun-dried tomatoes.
Recipe and Styling: Naomi Crisante foodcentric.com.au Instagram @food.centric
Photography: Josh Lynott joshlynott.com Instagram @joshlynott