Baked Chicken Chorizo Risotto
The Baked Chicken Risotto with Chorizo the whole family will love!
Looking for a comforting, crowd-pleasing dinner that’s as easy to make as it is delicious? This baked chicken risotto with chorizo is your new go-to! Bursting with bold flavors and hearty ingredients, this one-dish wonder is perfect for busy weeknights or a relaxed weekend meal. It’s super simple to prepare—no constant stirring required—and delivers a creamy, rich risotto that the whole family will love. Packed with tender chicken, smoky chorizo, and just the right amount of seasoning, this dish is sure to become a favorite in your household!
Here are some serving suggestions to complement your baked chicken risotto with chorizo:
Fresh Garden Salad – Toss mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette for a refreshing side.
Steamed Vegetables – Broccoli, green beans, or asparagus make a simple and healthy pairing.
Crusty Bread – Serve with a warm baguette or garlic bread for dipping into the creamy risotto.
Roasted Vegetables – Roast zucchini, capsicums (bell peppers), or mushrooms for a hearty, flavour-packed side.
Corn on the Cob – A touch of sweetness and smokiness adds balance to the dish.
Lemon Wedges – A squeeze of fresh lemon brightens the flavors of the risotto.
Parmesan Crisps – Add a crunchy texture with homemade or store-bought cheese crisps.
Caprese Salad – Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze offer a light contrast.
Sauteed Spinach or Kale – A quick, garlicky sauté of leafy greens pairs beautifully.
Antipasto Platter – Small portions of olives, marinated artichokes, and roasted peppers add an Italian-inspired touch.
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Need
- 1 brown onion peeled and quartered
- 4 cloves garlic peeled
- 1 chorizo cured sliced
- 100 Grams white wine
- 360 Grams arborio rice
- 700 chicken thigh, boneless and skinless, cubed
- 1 Litre liquid chicken stock
- 200 Grams Tuscan Almond Pesto Recipe
- 150 Grams baby spinach leaves
- 130 Grams parmesan cheese grated
Do
- 1
Preheat oven to 200°C.
- 2
Place onion and garlic into the Thermomix bowl. Chop 3 sec/speed 7.
- 3
Add chorizo and saute 5 min/Varoma/Reverse/speed 1.
- 4
Add rice and wine and combine 6 sec/Reverse/speed 3.
- 5
Place chicken in a baking dish. Pour the rice mixture on top and add the stock. Stir to combine. Cook for 45 minutes, uncovered.
- 6
Stir through pesto, spinach and parmesan before serving.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
