CHICKEN AND CHORIZO RISOTTO
Make 2 - 3 adult portions + 4 baby portions
Ingredients -Risotto base (for everyone)
- 1 onion, very finely chopped
- 60g unsalted butter
- 2 tsp garlic purée
- 280g risotto rice
- 1 x tin chopped tomatoes
- 60g tomato purée
- 2 very low salt chicken stock cubes
- Approximately 1 litre boiling water (plus a little extra if needed)
- 2 tsp mild paprika
- 2 tsp dried parsley
- 1 whole roasted chicken
Adult flavour bomb
- 140g chorizo, diced
- 155ml white wine
- 1 chicken stock pot
- 1 tbsp mild paprika
- Freshly ground black pepper
- 175g Parmesan, finely grated
- Knob of butter
To serve (adults)
- Sliced roasted chicken breast
- Crispy chicken skin
- Pine nuts
- Fresh parsley
- Extra Parmesan
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Method
Start by roasting your whole chicken in either the oven or air fryer according to the cooking instructions. Once cooked, allow it to rest while you prepare the risotto.
In a large saucepan, gently sauté the finely chopped onion in the butter until soft and translucent. Stir in the garlic purée before adding the risotto rice.
Cook for a couple of minutes, stirring well so every grain is coated in the butter.
Add the chopped tomatoes and tomato purée, stirring everything together over a medium heat.
Dissolve the two very low salt chicken stock cubes in approximately 1 litre of boiling water. Gradually add the stock a ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more.
Stir in the mild paprika and dried parsley.
Risotto rewards patience, so keep stirring regularly to stop it catching on the bottom of the pan while releasing all that lovely creaminess from the rice.
Before carving the chicken, carefully pour any cooking juices from the roasting tray or air fryer into the risotto during the final few additions of stock. It's an easy way to add even more flavour while making the most of every part of your roast.
If you reach the end of your stock and the rice still has a little bite, simply continue adding a little more boiling water until the rice is beautifully soft and creamy.
Make the flavour bomb
While the risotto cooks, heat a frying pan and gently fry the diced chorizo until it releases its rich paprika oils.
Pour in the white wine, add the chicken stock pot, the extra tablespoon of paprika and a generous grinding of black pepper.
Allow everything to simmer until reduced into a rich, thick, intensely flavoured sauce.
Keep an eye on your risotto while this cooks—you'll still need to keep stirring it regularly.
Split the meal
Once the risotto is perfectly cooked, remove around one third into a separate bowl for your little one.
Carve the roasted chicken.
Slice the two chicken breasts for the adult plates, or finely dice and stir them through the risotto if you prefer. I actually love serving the sliced chicken on top as it gives a lovely contrast in texture.
Finely chop as much chicken as you'd like for your baby's portion and stir it through the reserved risotto.
If you like, you can also stir a little grated Parmesan or mild Cheddar into the baby portion.
Finish the adult risotto
Now stir the chorizo flavour bomb into the remaining adult risotto.
Remove the pan from the heat before stirring through the grated Parmesan and a generous knob of butter.
Don't return it to the heat—you want the butter and cheese to melt gently into the rice, creating a beautifully glossy, creamy risotto.
Remember that Parmesan is naturally quite salty, so it's best to wait until the very end before deciding whether any additional seasoning is needed.
To serve
Spoon the risotto into warm bowls.
Top with the sliced roasted chicken breast, crispy chicken skin, a scattering of toasted pine nuts, fresh parsley and an extra grating of Parmesan.
For little ones, simply serve the finely chopped chicken stirred through the creamy risotto, ensuring it's an appropriate texture for their stage of weaning.
Roasting a whole chicken makes this recipe incredibly economical. Not only do you have enough meat for both the adult and baby versions, but you'll almost always have enough left for sandwiches, salads or another family meal later in the week.
The baby portions freeze brilliantly. Allow them to cool completely before freezing in individual portions. Defrost thoroughly and reheat until piping hot whenever you need a quick homemade meal.
