Rosemary Risotto with Spanish Chorizo and Chicken

Risotto | Spanish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Rosemary risotto with Spanish chorizo and chicken

Ingredients

Arborio rice - 5.6 oz
Chorizo - 2.1 oz
Skin-On Chicken Breasts - 6.3 oz
Fresh Rose Hips - 2 sprigs
Young zucchini - 7.1 oz
Tomatoes - 3.5 oz
Dry White Wine - 1 fl oz
Chicken Broth - 17 fl oz
Shallot - 0.9 oz
Garlic - 0.2 oz
Butter - 0.7 oz
Grated Pecorino Pepato Cheese - 1.1 oz
Olive Oil - 1 fl oz

Step by Step guide

Step 1

In a skillet over medium heat, heat 15 ml of olive oil, add a mixture of chopped shallots and garlic, sprigs of rosemary, and sauté for 4 minutes.

Step 2

At the same time, bring the chicken broth to a boil in a pot over high heat.

Step 3

Increase the heat in the skillet to high, add 15 ml of olive oil, chorizo, and chicken breast, and cook for another 4 minutes.

Step 4

Add the Arborio rice and stir everything together to coat the grains with oil for 1 minute. Add the wine and, stirring, let it evaporate for 3 minutes.

Step 5

Remove and discard the rosemary sprigs. Gradually add the hot, but not boiling, chicken broth in quarters, stirring constantly, until each portion is absorbed — about 4 minutes each. With the second portion of broth, add the chopped zucchini, and with the third portion, add the peeled crushed tomatoes.

Step 6

After the broth is absorbed, remove the skillet from heat and let it sit for 1 minute. Stir in the butter and Parmesan. Let the risotto sit for a couple of minutes and then serve on plates.