Chicken and Chorizo Risotto

By: Graham and James Sharman

Chicken and Chorizo Risotto
The perfect risotto without having to stand and stir.
cuisine icon Cuisine
European
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, arborio/risotto rice, chicken recipe, cold water, contributed, cook 30 min, dinner, easy, european, freshly ground black pepper, garlic cloves, grated parmesan, instant pot chicken recipe, instant pot risotto recipes, main course, olive oil, onion, prep 5 min, pressure cook, red bell pepper diced, risotto recipe, salt, sauté, skinless boneless chicken thighs sliced, sliced chorizo, sliced mushrooms, slices green onions/spring onions, smoked paprika, unsalted butter, vegetable bouillon, white wine

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 1/2 cup sliced chorizo
  • 1 cup sliced mushrooms
  • 1 red bell pepper diced
  • 1 lb skinless boneless chicken thighs sliced
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 2/3 cup white wine
  • 2 1/2 cups cold water
  • 1 2/3 cups arborio/risotto rice
  • 1 tsp vegetable bouillon
  • 1 tbsp unsalted butter
  • grated parmesan
  • freshly ground black pepper
  • 4 slices green onions/spring onions
Instructions
  • Press the Sauté button on the Instant Pot on normal heat. (Custom level 3 for the Evo Plus)
  • Once display says HOT, add 1 tbsp of the olive oil, 1 onion (finely chopped), 2 garlic cloves (crushed), 1/2 cup/80g sliced chorizo, 1 cup/130g sliced mushrooms, 1 red bell pepper (diced), 1 lb/450g skinless boneless chicken thighs (sliced), 1/2 tsp smoked paprika and 1/2 tsp salt.
  • Sauté for 5 minutes.
  • Add 2/3 cup/150 ml white wine, stir to deglaze the pot for a couple of minutes.
  • Add 2 1/2 cups/600 ml cold water, 1 2/3 cups 300g arborio/risotto rice and 1 tsp vegetable bouillon, stir well.
  • Place the lid on the Instant Pot, set valve to seal, select Manual on low pressure (pressure cook custom low on Evo Plus) for 12 minutes.
  • When Instant Pot beeps, Quick Release the pressure.
  • When pin drops, open the lid.
  • Stir well until creamy then stir in 1 tbsp unsalted butter.
  • Let stand for three minutes.
  • Serve with grated Parmesan, both stirred in and sprinkled on, along with freshly ground black pepper and 4 sliced green onions/spring onions.
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