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One-Pot Chicken and Chorizo Risotto

This is an easy recipe to make in a single pot and you can vary the ingredients to make different versions of the same dish.


  • 1 tbsp olive oil
  • 1 large chicken breast, diced
  • 1 onion, diced
  • 2 peppers, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp tomato puree
  • 75g chorizo, sliced or diced
  • 1 tsp cayenne
  • 1 tsp paprika
  • 1 tsp turmeric
  • 250g long grain or risotto rice
  • 400g tin of tomatoes
  • 400ml chicken stock
  • Splash of lemon juice
  • Handful of frozen peas


Brown the chicken and onion in the olive oil for 5-8 minutes until golden.

Add the pepper, garlic, chorizo and spices and cook off for 5 minutes before stirring in the rice.

Add the tomatoes and chicken stock. Pop the lid onto the pot and simmer for 20-25 minutes until the rice is tender, stirring occasionally.

Make sure that it doesn’t dry out during cooking and add more stock if needed. Once the rice has cooked, throw in a handful of frozen peas before serving.

Recipe by Cassie Fairy