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The best chicken, chorizo and rosemary risotto with roasted balsamic baby tomatoes
Added by lizzywood | Wed 29 Jul 2009 @ 00:20
This risotto recipe packs a punch full of flavour, and even looks good, which is pretty rare in a risotto! It\'s great served with chunky bread and a fresh salad. Try swapping the courgettes for peas - just drop them in in the last few mkinutes of cooking before leaving to rest.
Ingredients
Chorizo sausage, thinly sliced
1 free range or organic chicken breast, cut into small pieces
Risotto rice - 1/2 cup per person
1 large glass of white wine
Olive oil
1 courgette, sliced at an angle
Parmesan cheese, finely grated
Salt and pepper
One handful fresh rosemary stalks
Baby tomatoes
Balsamic vinegar
Good quality organic chicken stock
One red onion, finely chopped
2 cloves garlic, sliced
Butter
Method
Heat up the oven to 180 C. Wash the baby tomatoes and place them in a roasting dish. Crack fresh salt and black pepper over the top, and pour over a generous serving of good quality olive oil. Add a table spoon of balsamic vinegar, and throw in a sprig of rosemary. Put the tomatoes in the oven when it is up to temperature and cook for twenty minutes.
In the mean time, you can start on the risotto. Put a good lug of olive oil in a sautee pan on the hob, and add your sliced garlic, chopped red onion, and the rest of the rosemary - washed, leaves taken off the stalks and finely chopped. Simmer on the hob for five minutes. Add your sliced chorizo and chicken, and continue to cook for five minutes.
Once the chicken has started to colour and the oils are seeping out of the chorizo, add your rice, frying at a medium temperature for a couple of minutes. Then add the wine, keeping the temperature high enough for the wine to simmer.
Now start adding the chicken stock, a small amount at a time, but keeping the ingredients just covered beneath the stock. You\'ll need to cook the rice for about fifteen - twenty minutes. After ten minutes, add the sliced courgette, pushing it into the risotto to ensure it cooks through. At this point, your tomatoes should be done. Take them out of the oven and leave to one side.
When your rice is cooked, it\'s important to leave your risotto to rest. Add a knob of butter, and pour in the roasted baby tomatoes, together with the yummy balsamic juice that will be in the pan. Add the grated parmesan, and stir these ingredients through the risotto gently. Cover and leave to rest for a couple of minutes (five).
Your risotto is now ready to serve! Season to taste and enjoy :)
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tried this recipe or a similar one? share your tips...
Turned out great will definitely be adding this dish to my list of favourites
It would be good to have weights instead of vague 'cups'
Fanbloomin tasty tastic!! I made this for 2 using 1/2 a 225g chorizo sausage & 500ml of stock, thank you so much - I have written it in my home recipe book to maybe pass down to my children one day!
Has to be one of the nicest meals I have ever made. All ingredients really compliment each other a d so much flavour, this has gone to the top 5 of our family favourites.<br />
Hello, what kind of peas can we use here? <br /> Thanks :)
Amazing dish. Every ingredient complemented each other. Thanks Lizzy Wood!
This is amazing! I cook lots of different risotto's and this is by far the most delicious of them all!<br /> The rosemary I cut back on as I feel it can overwhelm so I just used it with the tomatoes. I also thought I did not like balsamic vinegar but with the tomatoes and the rosemary mixed in with the risotto utterly heavenly. I will cook this for family and friends as much as possible, definitely give it a go.
First time cooking risotto and this recipe came out great. As good as I have had in a good restaurant. Yum!
This was really good! I used peas instead of courgettes and skipped the white wine because I didn't have any. Since so many people asked for quantities, I will list what I used. I dished it up to serve 4 very hungry people as a main dish, but it would definitely serve 5.<br /> <br /> 2 tbsp olive oil<br /> 4 cloves garlic, minced (about 2 tsp)<br /> 2 sprigs fresh rosemary, stripped from leaves and chopped finely (about 2 tbsp)<br /> 1/3 large onion (about 1 cup)<br /> 2 chorizo sausage, sliced thinly (5 oz)<br /> 1 1/2 large chicken breasts, cut into small pieces<br /> 1 1/2 cups Arborio rice<br /> about 4 2/3 cups chicken stock<br /> 1 1/2 cup frozen petite peas<br /> 2 tbsp butter<br /> 1/2 cup grated parmesan cheese
I have made this risotto a few times now and its absolutley delicious!!! my mother said it was the best risotto she has ever had! i am making it again tomorrow for my friends and then again at the weekend! I use peas instead of the courgette as well which is also very tasty! excellent recipie and will be one i use forever! thank you very much!!
I'm fairly new to making risotto. But this beats the Marcus Wareing and the Marco Pierre White ones I have tried. It's really good. Could do with some measures and quantities though.
Hi Glynis,<br /> I just poured in enought stock to cover the ingredients and it worked well. It was almost a pint and that was with rice enough for two people. Just about to eat it now - can't wait it looks and smells great.<br />
Can someone tell me how much chicken stock to use? Many thanks. Gynis
Using a spicy chorizo (called chorizo fort in France) certainly appeals to the well refreshed male diner and you can get away with chicken stock cube stock which fades into the bacground with this chorizo. Otherwise, real chicken stock rather than a stock cube makes a big difference too, as does good quality chicken.
just been out to buy the ingredients, have made chicken and chorizo risotto before but hopefully these few new ingredients will make it gorgeous! Thanks for the tip!
Hats off to Jamie, top drawer. A perfect accompaniment to Cheryl...
Lovey really tasty - can wait to make it again for friends and family :)
It was so lovely that my husband said he loves me more now!I made for 4 people and I use 159 gr chorizo and 2 chix breast . It's a great recipe! I'd recomend it to everybody
Love it,
I made this for some friends last night and swapped the courgette for green beans. It worked well.
I was unsure how many people this recipe serves so if anyone else is wondering, I used 400g risotto rice with the above quantities of everything else and it comfortably served four hungry people.
Lovely dish, Lizzywood. I'll certainly be making this one again.
first time i've made a risotto, very nice ! only complaint didnt know how much chicken stock or sausage to use . but very tasty
I made this last night and it was really lovely.
I've only ever made risotto once before so wasn't sure how it'd go, but I was really pleased.
My boyfriend gave it a 8/10 and I've even invited some friends round for a few weeks time so I can cook it for them.
The only problem was, I forgot the tomatoes in the oven- oopsy!
Thanks for a great recipe.
This is is Classic.. I make it over and over again.. Thanks so much...its a Winner!
Am planning to make this risotto later today, looks absolutely divine!
But, i wasn't sure for how many people it serves?
Thanks
I made this having only made risotto once before. Loved it, simple and easy to make.
thanks xx
Holy chorizo, that was good! I put in a couple of chopped dried chillies at the beginning to add some heat. Oh yeah.
Absolutely delicious risotto, thank you so much! :-) Was easy to cook and popular with my boyfriend.
This recipe is a winner! Absolutely delicious. I replacd the courgette for chargrilled asparagus spears which were great.
Don't go mad on the chorizo as it will overpower. LOVELY!
Fantastic recipe. Adding the sweet roasted tomatoes really works. Highly recommended. Will definately cook this again:)
Never having cooked risotto before, this was my first attempt ............... MMMMMMMMMmmmmmmmm ........... Amazing, beautiful, delicious, am cooking it again tonight for my New Years Eve Dinner Party. Thanks Jamie x
Scrumptious risotto, full of flavour, really easy to cook!!! My boyfriend loved it too!
This is what we call in NZ a TASTE Sensation. I am sending this all over kiwi land because it was really yum. I am a novice at risotto as well, yet this is toooo easy and you can easily look like an expert chef. The biggest compliment is always your husband or best friend and lets face it, we love it when people go back for 2nds, hold on 3rds, hold on they leave nothing in the bottom of the pan. YAY to this recipe...will be making it many more times to come.
I have made this risotto a couple of times now - it definitely has flavour, which was lacking in my previous attempts. I am a risotto novice and this is my favourite recipe so far. Has given me inspiration for other risottos also. Thanks.
Wonderful risotto! I added some sweet potato to the roasted tomatoes and it works really well. Thanks.