Oven Baked Risotto with Chicken and Chorizo

Posted 2015-05-05 by finy ⇒ follow

Chicken, chorizo, and rice; such a delicious combination, made even better with the addition of red wine and chicken soup.

Normally, with chicken, recipes use a dry white wine, but I decided to use red instead, and it tasted SO good.

Easy to make, this is an excellent family meal, and although I ate it on its own, it would also go well with vegetables.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes: 6 servings

Ingredients
1 litre [link http://reviewclue.com.au/real-stock-chicken/ chicken stock]
2 or 3 chorizo sausages, cut finely
500 g [link http://reviewclue.com.au/mt-barker-free-range-chicken-thighs/ free range thighs], cut into small pieces (2 cm)
2 large brown onions or 4 shallots
2 cloves garlic, chopped finely
1 large red capsicum, sliced finely
1¾ cups Arborio rice
2 tsp smoked paprika
¾ cup dry red wine
Up to ½ cup chopped parsley (optional)
Grated Parmesan (optional)

Method

Preheat the oven to 180° or 160° fan forced.

Bring the stock to the boil.

Meanwhile, while this is coming to the boil, use a fat-free wok or large oven-proof dish over high heat, and add the chorizo. Cook until it is browned all over.