Oven-Baked Rosé Chorizo & Chicken Risotto

Oven-Baked Rosé Chorizo & Chicken Risotto

By: Sammy Jones

In this scrumptious meal, be sure to include some additional chilli flakes for a spicy kick.

Ingredients

• Olive oil
• 2 chicken breasts, diced
• ½ cup chorizo sausage, slicedup
• 1 onion, fi nely sliced
• 3 tsp minced garlic
• 1 cup raw Arborio rice
• ½ cup rosé whitewine (optional)
• 1 red capsicum, diced
• ½ cup frozen peas
• 4 cups chicken stock
• Salt & pepper, to taste
• Fresh parsley, for garnish

Method

• Preheat oven to 190°C.
• In an ovenproof fryingpan or casserole meal, heat a bit of olive oil over medium-high heat. Add the diced chicken and cook upuntil it’s browned on all sides. Remove the chicken from the fryingpan and set it aside.
• In the exactsame skillet, include a bit more olive oil if required, then include the sliced chorizo. Cook till it’s somewhat crispy, then getridof it from the fryingpan and set it aside with the chicken.
• In the exactsame skillet, include the sliced onion and cook upuntil it endsupbeing clear, about 3-4 minutes. Add the minced garlic and cook for 1 minutes.
• Stir in the Arborio rice and cook for about 2 minutes, makingsure the rice is well covered with the onion and garlic mix.
• Pour rosé into the fryingpan and stir till it’s primarily soakedup by the rice.
• Return the prepared chicken and chorizo to the fryingpan. Add the diced capsicum and frozen peas.
• Pour in the chicken stock, stirring well to integrate all the activeingredients. Season with salt and pepper to taste.
• Cover the fryingpan or casserole meal with a cover or foil and transfer it to the preheated oven.
• Bake for 20-25 minutes or upuntil the rice is tender and the liquid is soakedup.
• Remove the fryingpan from the oven and stir in the grated parmesan. The heat from the risotto will melt the cheese and make it velvety. Garnish with fresh parsley before serving.
• Tip: Add some chilli flakes for anextra kick.