Chicken and chorizo risotto
Servings
4
servingsPrep time
15
minutesCooking time
40
minutesIngredients
2 Tbsp 2 olive oil
2 2 chorizo, diced
500 g 500 chicken thighs, cut into 2-3cm pieces
1 1 brown onion, diced
3 3 garlic cloves, minced
100 g 100 Sacla Pasta Sauce Stir Through Capsicum and Eggplant
1 cup 1 arborio rice
1/3 cup 1/3 white wine
750 ml 750 –1L chicken stock, warmed in microwave
50 g 50 unsalted butter
120 g 120 baby spinach
Method
- Heat olive oil in heavy-based pot over medium-high heat. Add chorizo and cook, stirring, for 3-4 minutes, until golden brown. Add chicken and cook another 4 minutes, stirring, until browned.
- Add onion and garlic and sauté for further 2 minutes, until golden brown and fragrant.
- Add Capsicum and Eggplant sauce, rice and white wine, then cook, stirring for 3 minutes, or until wine has nearly evaporated.
- Add 1 cup of stock and stir until rice has absorbed it. Continue adding 1 cup of stock as needed, stirring so rice doesn’t catch on bottom, until rice is al dente or cooked to your preference.
- Stir through butter and spinach leaves. Divide between bowls to serve.
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