Chicken, Chorizo & Green Pea Risotto

Serves: 4
Preparation Time: 15
Cooking Time: 30


  • 1L Campbell's Real Stock - Chicken
  • 2 tbsp oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 3/4 cup arborio rice
  • 1 chorizo sausage, sliced
  • 300g chicken breast, sliced
  • 3/4 cup frozen peas, thawed
  • 3 tbsp grated parmesan cheese
  • 1 cup fresh baby rocket leaves, to garnish


  1. Pour Campbell's Real Stock into a saucepan. Bring to the boil, then reduce heat and keep on a low simmer.

  2. Meanwhile heat 1 tbsp oil over a moderate heat in a large saucepan. Add onion and garlic, cook for 3 minutes until soft and translucent, taking care not to brown. Add rice and stir through so the oil coats the rice grains.

  3. Add hot stock to the rice mixture, one cup at a time, stir continually until stock is fully absorbed before adding another cup of stock. Continue until all the stock has been used. This should take about 15 - 20 minutes.

  4. Meanwhile heat remaining oil in a separate fry pan over high heat. Add chorizo and cook for 2-3 minutes until golden. Add the chicken and cook for a further 5 minutes until golden brown and cooked through. Remove and set aside.

  5. When the rice is cooked, add the chorizo, chicken and peas and mix well. Stir in the parmesan cheese. Serve garnished with fresh rocket leaves.


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