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Chicken and chorizo risotto

Chicken and chorizo risotto


Reader Sean White sent us this comforting dish. The addition of tomato soup adds a nice creaminess to the dish

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2802kj 664kcal
  • Fat
    High 46%
  • Saturates
    High 47%
  • Sugar
    Low 46%
  • Salt
    High 46%

% of adult’s reference intake | Carbohydrates per serving : 57g


  • 1 Co-op chicken breast
  • 50g red pesto
  • 1/4 of Co-op chorizo ring, thinly sliced
  • 1 tbsp Co-op olive oil
  • 125g risotto rice
  • 1/2 litre vegetable stock
  • 150ml white wine
  • 400g of cream of tomato soup
  • 30g Co-op mozzarella, shredded
  • Freshly ground black pepper
  • Handful fresh parsley (optional)


  1. Cut the chicken into thin strips, coat in the red pesto and leave to marinate
  2. Meanwhile, gently fry the chorizo in half the oil until it begins to crisp up slightly
  3. Stir the rice into the pan, fry for a couple of mins, then slowly add the stock and wine, a quarter at a time, stirring regularly. Wait until each addition has almost been absorbed before adding the next - this should take about 15 mins
  4. When all the liquid has been absorbed, stir in the soup and simmer for 5 mins. Take off the heat and set aside for 10 mins
  5. Meanwhile, fry the marinated chicken in the rest of the oil for 10 mins, until cooked through
  6. Pile the rice into 2 bowls and top with the chicken, mozzarella, a grind of black pepper and parsley, if you like

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