Chicken, Chorizo and Rosemary Risotto with Balsamic Roasted Tomatoes

Posted on June 6, 2014

A little while ago Lindsay came over for dinner. Sam graciously volunteered to cook that night leaving me more time to sit on the sofa and gossip. We smashed out way through the risotto at dinner time, with hardly any leftovers. I’m a huge risotto fan, and I’m not ashamed to admit that a few days after Lindsay was over for dinner, I made it again. Chicken, Chorizo and Rosemary Risotto with Balsamic Roasted Tomatoes

Chicken, Chorizo and Rosemary Risotto with Balsamic Roasted Tomatoes recipe

Ingredients:1 chorizo sausage, thinly sliced3 chicken breasts, diced1 1/2 cups of risotto rice1 large glass of white wineolive oilsaltpepper1/2 cup of parmesan cheese, finely gratedhandful of fresh rosemary stalksbaby tomatoes1 tablespoon of balsamic vinegarchicken stock1 red onion2 cloves of garlic, diced1 teaspoon of butter

Chicken, Chorizo and Rosemary Risotto with Balsamic Roasted Tomatoes recipes

Instructions:

Heat up the oven to 180 C. Wash the baby tomatoes and place them in a roasting dish. Crack fresh salt and black pepper over the top, and pour over a generous serving of good quality olive oil. Add a tablespoon of balsamic vinegar, and throw in a sprig of rosemary. Put the tomatoes in the oven and cook for twenty minutes.

In the mean time, start the risotto. Put a good splash of olive oil in a sautee pan on medium heat, and add your sliced garlic, chopped red onion, and the rest of the rosemary – washed, leaves taken off the stalks and finely chopped. Simmer for five minutes.

Add your sliced chorizo and chicken, and continue to cook for five minutes. Once the chicken has started to colour and the oils are seeping out of the chorizo, add your rice, frying at a medium temperature for a couple of minutes.

Then add the wine, keeping the temperature high enough for the wine to simmer. Now start adding the chicken stock, a small amount at a time, but keeping the ingredients just covered beneath the stock. You’ll need to cook the rice for about fifteen – twenty minutes. At this point, your tomatoes should be done. Take them out of the oven and leave to one side. When your rice is cooked, it’s important to leave your risotto to rest. Add a teaspoon of butter, and pour in the roasted baby tomatoes, together with the balsamic juice that will be in the pan. Add the grated parmesan, and stir these ingredients through the risotto gently. Cover and leave to rest for 5 minutes. Salt and pepper to taste.