This baked chicken and chorizo risotto recipe will satisfy your cravings for a tasty, comforting and fuss-free meal perfectly. The flavorful dish brings together tender chicken, smoky chorizo, and creamy risotto rice, all prepped in around 15 minutes and then cooked to perfection in the oven – so no constantly stirring in the pan!

Chicken and chorizo are one of those ‘match made in heaven’ sorts of food pairings. If you need proof check out the many 5-star reviews on this very popular one pan chicken and chorizo with cherry tomatoes recipe.

We’ve been consistently loving this dish for so many years that I thought I’d try another kind of chicken and chorizo recipe. I’m confident you’ll enjoy this chicken and chorizo risotto just as much!

Why you’ll love it

✔ Delicious contrasting flavors. The smoky, spicy, and savory chorizo complements the mild tasting, juicy chicken really well.

✔ Creamy and comforting. Creamy parmesan adds richness and more punchy flavor to the dish.

✔ Perfect texture. No mushy, gloopy rice here! The risotto is baked only until the rice is al dente tender, just as risotto rice should be.

✔ ONE pan! Easy clean-up is always a bonus, right? A dutch oven is the perfect pan for this recipe, but any stove-to-oven pan is fine.

✔ Hands-off cooking. We all know you have to lovingly stir a risotto while it’s cooking. But not this one! Once all the ingredients are combined, pop your chicken chorizo risotto into the oven to bake for around 45 minutes.

✔ Perfect for busy weeknights. The no-stir method makes this recipe the easiest risotto to make when you’re short on time.

✔ An all-in-one dish. This baked risotto has it all – meat, veggies and rice. No need to serve anything on the side unless you want to.

About the ingredients

Apart from the chicken thigh, chorizo and perhaps the lemon, most of the ingredients you’ll need to make your baked chicken risotto are simple pantry ingredients that you probably already have.

Here’s what you need to know.

• Onion: A large regular yellow or brown onion is perfect for maximum flavor. A red onion would be fine too, although the flavor will be sweeter and milder.

• Garlic: If you can, try to choose fresh, plump cloves.

• Chicken: Chopped boneless skinless chicken thighs are perfect since they stay moist and juicy, especially when baked in the broth. Buying ready-chopped would save some time.

• Chorizo: You’ll need a Spanish chorizo sausage (don’t mistake this for the Mexican variety which is completely different). The spiciness level can vary, with some versions being milder while others have a bit more kick. Both options are acceptable – just use whichever you prefer.
  
  However, since the chorizo is such a key flavor in this dish, try to find a good quality dark colored chorizo with an intense smoky, ‘umami’ (savory) flavor.

• Paprika, mixed Italian herbs, salt and pepper: We keep things simple with just a few key flavors. Paprika adds a little color and more smoky but sweet flavor. I wouldn’t skip this. The mixed herbs are an easy flavor win, but can easily be substituted for different dried herbs.

• Rice: OK, so this is important. The ideal rice types for risotto include Arborio rice, Carnaroli, or Vialone Nano. Sometimes you’ll find rice that’s just labelled ‘risotto rice’ which is also a good choice. All these rice varieties absorb liquid and release starch during cooking, resulting in the creamy and velvety risotto texture that we’re looking for.

• Chicken stock/broth: Try to grab a good quality stock, or use whatever you already have.

• Wine: This really does give the risotto extra flavor. Either white wine or red wine works. Alternatively, if you really don’t want to include it, simply replace with more chicken stock.

• Tomato paste: Note that this is often called tomato puree or concentrate in the UK. We’re looking for the concentrated stuff, not simple tomato sauce or passata.

• Frozen peas: Because who wants to make a separate side dish? Simply add them to the dish straight from frozen before baking. Add even more veggies if you like.

To stir in at the end.

• Baby spinach: Actually, any spinach is fine. Fresh is great, or I often freeze fresh spinach to add straight from frozen into dishes such as this.

• Parmesan cheese: I usually keep ready-grated parmesan in the freezer to use straight from frozen (it defrosts very quickly!). I wouldn’t recommend skipping this since it adds most of the creaminess that’s characteristic of a good risotto (not to mention extra flavor).

• Lemon: Stir in the juice of a whole lemon (or about 2 tablespoons) just before serving to add freshness and zingy flavor.

• Butter: Just a tablespoon adds more flavor and creamy richness.

• Fresh herbs (entirely optional!): A scattering of a fresh herb such as parsley or basil, along with a little extra parmesan, will make your finished baked risotto with chicken and chorizo look incredible – definitely good enough to eat!

How to make chicken and chorizo risotto

Step 1 is to cook the chopped onion in a little olive oil in a heavy oven-proof pan such as a cast iron dutch oven – just for a couple of minutes until starting to soften.

Then add the chopped chicken thigh and cook on a medium heat until browned all over – just a couple more minutes. At this point add the garlic and stir-fry briefly.

The next step is to add the chopped chorizo, paprika, salt and pepper and herbs. Cook for just a minute or two until the flavors begin to be released.

Then add the rice and stir-fry again, briefly, just until all the rice is coated with cooking juices and looks translucent.

Now add the chicken broth/stock mixed with the wine, tomato paste and frozen peas. Stir well. Your risotto is now ready to go into the oven!

Bake in a pre-heated oven for 40 to 45 minutes or until most (but not all) of the liquid has been absorbed and the rice is ‘just’ tender (al dente!). No need to cover the pot!

And now for the part where you make your baked risotto even more creamy and flavorful. Add the spinach, parmesan, butter and lemon juice and give the pot a really good stir.

Serve immediately while oozy, creamy and completely delicious!

How to serve

One of the things I love about this risotto with chicken and chorizo is that it is an all-in-one balanced meal packed with meat, vegetables and rice.

To be honest, I don’t usually serve anything at all on the side. All I do is sprinkle extra parmesan and fresh herbs (if I have them) over the top and serve.

But if you would like a few extra veggies, consider these 10-minute frozen green beans. They’re so easy to make.

If serving to guests, you could serve with a simple green salad instead, if you like.

Speaking of which, do I think a baked Spanish risotto such as this is suitable for serving to guests?

Yes, absolutely! You can prepare the dish just before your guests arrive, then put it in the oven to bake while you greet them and prepare to eat. Just bear in mind that a risotto is best served immediately after cooking, or it can begin to dry out. But plan carefully and it could be a great way to wow everyone at your next dinner party!

Variations

• The strong, smoky and spicy flavors of the chorizo are absolutely key in this dish. If you wanted to, however, you could try it with chunky, smoked pancetta or bacon instead (or as well!).

• Try cubes of pork instead of chicken.

• Add some cherry tomatoes (or chopped ordinary tomatoes) for extra tomato-y bursts of flavor.

• Add a little seafood for more of a paella spin on the recipe! How about adding prawns (or shrimp) to the pot around 5 to 10 minutes before the end of the cooking time?

• Try adding different vegetables to the dish. Red peppers would work well (keep them in large chunks), as would butternut squash or mushrooms. Replace or add to the spinach with kale, swiss chard or arugula (add kale at the beginning of cooking, not at the end).

• Instead of or as well as frozen peas, try frozen broccoli or green beans, or fresh chopped asparagus or zucchini.

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