Chicken and chorizo risotto
https://www.coop.co.uk/recipes/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
-
Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 57g
Share this recipe
Ingredients
- 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)
Method
- Cut the chicken into thin strips, coat in the red pesto and leave to marinate
- Meanwhile, gently fry the chorizo in half the oil until it begins to crisp up slightly
- 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
- 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
- Meanwhile, fry the marinated chicken in the rest of the oil for 10 mins, until cooked through
- Pile the rice into 2 bowls and top with the chicken, mozzarella, a grind of black pepper and parsley, if you like
