Zacousin Michael supplied me with the goods for this fantastic recipe. Like myself Michael enjoys collecting recipe clippings, but he was unable to remember which magazine this recipe came from. From now on when I tear out a recipe from a magazine or newspaper I am going to write down on the back of it where I found it so I can give the source the credit they deserve. I am guessing this recipe may have come from a New Idea or Woman’s day because they always have fantastic recipe’s in them.
When I served this up on Tuesday night Blake our little boy virtually inhaled it, that is always a good sign, I feel like I blink sometimes and his plate is empty!! Ella enjoyed it too but at a slightly more ladylike pace. Alani the 2-year-old mmmmmm yes well at the moment unless it’s spaghetti bol or fish and chips I can pretty much guarantee her reaction of ‘I don’t want this’,(sigh), a challenge we are trying to deal with at the moment, but that’s a whole other story!!
Now Getting back to this risotto recipe I will give you the basic recipe as I was given and then I will tell you what substitutions I made. It is a very flexible recipe as you will see.
You will need:
1 litre chicken stock
1 Tablespoon extra virgin olive oil
3(400g) chorizo sausages, sliced thinly
400g chicken thigh fillets cut into 2 cm pieces
2 Large(400g) brown onions, chopped
2 cloves garlic, chopped finely
1 large(300g) red capsicum, sliced thinly
2 cups(400g) Arborio rice
2 teaspoons smoked paprika
3/4 cup dry white wine
1/2 cup coarsely chopped flat-leaf parsley
1 Preheat oven to 180c (160c fan-forced)
2 Bring stock to a gentle simmer in a medium saucepan
3 Meanwhile, heat half the oil in a flameproof dish over a high heat. Add chorizo, cook until browned all over. Remove from dish, cover to keep warm. Discard all but 1 tablespoon of fat from the dish.
4 Add chicken to same dish, cook stirring until browned all over. Remove from dish.
5 Heat remaining oil in same dish, cook onion and garlic, stirring until soft. Add capsicum, cook, stirring for 1 minute. Add rice and paprika, stir to coat in onion mixture. Add wine, simmer, uncovered, until liquid has evaporated. Add the hot stock and chicken, cover with lid. Cook in oven for about 25 minutes or until liquid is absorbed and rice is tender. Stir once halfway during cooking. Return chorizo to the dish, stir until heated through.
6 Sprinkle with parsley and serve with parmesan, if desired.
SUITABLE TO FREEZE
NOTE: If you don’t have a flameproof dish with a lid, start the mixture in a frying pan on the stove, then transfer it to an ovenproof dish with lid (or you can just firmly cover dish with foil if you don’t have a lid).
SUBSTITUTIONS I MADE (whenever I can manage it I try to get as many veggies into a dish so I know the kids are getting the most out of a tasty meal).
1 I only used half an onion as I don’t like a lot of onion, but added 3/4 cup mushrooms instead.
2 I didn’t use Capsicum, instead I used 1 small zucchini, and carrot diced finely.
I also added 1 cup of fresh baby spinach leaves mixed through at the same step as the chorizo sausage.
This dish served us for 2 nights running, great for a work night when you can just reheat leftovers. Blake asked me last night if there was anymore of that nice rice left, he was obviously prepared to eat it 3 nights running! I’ll take that as a compliment.
I will be putting this dish on the rotating meal plan hahahaha….I wish I was that organised!!! It’s definitely on the favourites list for a repeat appearance.
Thanks Michael, I love using recipes that are tried and tested!!!