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Oven-Baked Chicken & Chorizo Risotto
Italian Recipes

Oven-Baked Chicken & Chorizo Risotto

In the OvenOne-PotDinner PartyRisotto4

This oven-baked chicken and chorizo risotto gives you all the comfort of classic risotto with less hands-on work. Chicken and smoky chorizo build deep savoury flavour, while arborio rice bakes gently in stock until tender and creamy.

It is ideal for weeknight cooking when you want a hearty one-pan style meal without standing at the hob stirring constantly.

Ingredients

  • 900 ml Chicken Stock hot
  • 1 medium Onion finely diced
  • 2 cloves Garlic minced
  • Salt, to taste
  • 500 g Chicken Thighs boneless, skinless, bite-size pieces
  • 300 g Arborio Rice
  • 1 tbsp Olive Oil
  • 1 tbsp Parsley chopped, to serve
  • 20 g Butter optional, to finish
  • 180 g Chorizo sliced
  • 40 g Parmesan grated
  • Black Pepper, to taste

Method

15m40m55m
  1. Heat the oven to 190°C (170°C fan).
  2. In an oven-safe casserole, heat oil and brown chicken pieces with a little salt and pepper, then remove.
  3. Add chorizo and cook for 2–3 minutes until it releases its oils.
  4. Stir in onion and cook until softened, then add garlic for 30 seconds.
  5. Add arborio rice and stir for 1 minute to coat in the flavoured oil.
  6. Return chicken to the pan and pour in hot stock. Stir once and bring to a gentle simmer.
  7. Cover and bake for 25–30 minutes until the rice is tender and most liquid is absorbed.
  8. Stir in parmesan and optional butter. Rest 2 minutes, then adjust seasoning.
  9. Finish with chopped parsley and serve hot.

Notes

Keep the stock hot before adding so the rice cooks evenly in the oven.

Stir in parmesan at the end for extra richness and a glossy finish.

If needed, add a splash of hot stock before serving to loosen the texture.

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