Chicken and Chorizo Risotto

Last updated on: May 7, 2026

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If you love risotto but hate standing at the hob stirring like you’re auditioning for MasterChef, this recipe is your new best mate.

My high-protein chicken and chorizo risotto gives you that ultra-creamy, restaurant-style finish with none of the graft — because we pour in all the stock at once and let it quietly get on with its life.

It’s ideal for busy weeknights, colder evenings, or anytime you want something comforting that still helps you hit your protein targets.

Each serving packs around 52g of protein, thanks to lean chicken breast and naturally protein-rich risotto rice. Calories sit at roughly 589 kcal per serving, making it satisfying without being over the top.

Perfect for weight loss, meal prep, or “I need something cosy but not chaotic.”

For more one-pan wins, try my Chicken & Chorizo Orzo or this spicy Manchurian Chicken — both are high-protein, minimal faff, maximum flavour.

Why you’ll love this high-protein recipe

• Around 52g protein per serving — keeps you full for hours, ideal for weight-loss goals.

• All the stock goes in at once — risotto without the arm workout.

• One-pan, low-fuss — minimal chopping, minimal dishes.

• Smoky, rich chorizo flavour means it tastes like you put effort in… even though you didn’t.

• Family-friendly and flexible — easy to dial spice up or down.

• Ready in about 30–35 minutes — a proper midweek hero.

Key Ingredients

Chorizo. Smoky, spicy, and effortlessly delicious. It crisps up beautifully, releasing those deep, rich oils that flavour the entire dish.

Chicken Breast. Lean, high in protein, and the perfect balance to the richness of the chorizo. It absorbs all the smoky goodness like a dream.

Smoked Paprika. The secret weapon. This brings extra smokiness and a hint of spice, making the risotto taste like a holiday in Spain.

Paella or Risotto Rice. Short-grain rice like arborio or carnaroli is key here—it soaks up all that glorious stock while staying beautifully creamy.

Chicken Stock. Adds richness and depth. The best part? You throw it all in at once and let it do the work—no tedious ladle-by-ladle stirring.

Fresh Parsley. A sprinkle at the end adds freshness and makes you look like you’ve put in way more effort into this chicken and chorizo risotto than you actually have.

How To Make Chicken & Chorizo Risotto

Cook the chorizo and red onion in a large non-stick pan over medium-high heat for 2–3 minutes until the chorizo starts to crisp and releases its smoky oils.

Add the chicken breast along with smoked paprika and black pepper. Cook for 3–4 minutes until the chicken is lightly browned on the outside.

Stir in the risotto rice and chicken stock. Simmer for 18–20 minutes, stirring occasionally, until the rice becomes soft and creamy.

Finish with fresh parsley and stir through before serving. Add extra parmesan and crispy chorizo on top if desired.

Storage & Reheating

Storing

Let the chicken and chorizo risotto cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days.

Reheating

Risotto has a habit of thickening up when stored, but don’t panic—it’s an easy fix. Simply add a splash of hot water or stock when reheating to bring it back to its creamy consistency. Warm it gently in a saucepan over medium heat, stirring occasionally, or microwave it in short bursts, stirring in between.

Freezing:

Not ideal. Risotto rice tends to go a bit grainy and sad when frozen. If you must freeze it, store it in portions and reheat with extra liquid, but fresh is always best!

Serving Suggestions

• Pair with a crisp green salad

• Add some steamed greens

• Extra parmesan on top (obviously)

• Serve alongside crusty garlic bread if you’re feeling fancy

FAQs

Do I really not need to stir this risotto constantly?

Correct — just add all the stock at once, give it the occasional nudge, and let it simmer to creamy perfection without the workout.

What’s the best chorizo to use?

A firm cooking chorizo. The soft, spreadable stuff won’t crisp up or give you those lovely smoky oils.

Can I make this ahead?

Yes, but risotto always thickens. Add a splash of stock when reheating to bring it back to life.

Can I use a different rice?

Nope — long-grain or basmati won’t go creamy. Stick to risotto/paella rice for best results.

Chicken and Chorizo Risotto

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5 from 4 reviews

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A creamy chicken and chorizo risotto—no constant stirring required! Just add all the stock at once and let it cook to perfection.

• Total Time: 35 mins
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 100 g reduced-fat chorizo, sliced
• 1 red onion, chopped
• 500g chicken breast
• 10 g garlic, chopped
• 1/2 tsp. smoked paprika
• 1.1 l chicken stock
• 300 paella or risotto rice

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Instructions

Heat a non-stick frying pan over medium-high heat. Toss in the chorizo (no oil needed—this little beauty makes its own) along with the red onion.

Cook for 2–3 minutes, stirring occasionally, until the chorizo starts to crisp up and release its deliciously smoky oils.

Next, add the chicken breast, season with black pepper and smoked paprika, and cook for another 3–4 minutes until lightly browned.

Stir in the garlic and let it work its magic for about 30 seconds—just enough to smell amazing but not enough to burn.

Now, add the risotto rice, stirring constantly for 1–2 minutes until the grains turn slightly translucent. This helps them soak up all the lovely flavours.

Pour in the chicken stock. Stir occasionally and keep an eye on it—it should take about 18–20 minutes to reach that perfect creamy consistency. If it starts looking dry before the rice is cooked, just add a splash of more stock or hot water.

Once the rice is soft and dreamy, stir through the fresh parsley. Taste, adjust the seasoning, and get ready to tuck in.

Spoon into bowls and, if you’re feeling fancy, top with extra crispy chorizo bits and a generous grating of parmesan. Trust me, you’ll want that cheese.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Main Dishes
• Method: Stove Top
• Cuisine: Mediterranea

Nutrition

• Serving Size: 1
• Calories: 589
• Fat: 13 g
• Carbohydrates: 66 g
• Protein: 52 g

Recipe Video

If You Liked Chicken and Chorizo Risotto, Try These

Chicken and Chorizo Orzo. This high protein orzo recipe is a one-pan, zero-fuss, full-flavour dish packed with Mediterranean goodness. Juicy chicken, smoky chorizo, and a rich tomatoey sauce all get absorbed into that glorious little pasta, orzo. It's high in protein, big on taste, and easy enough for a weeknight dinner. Bonus: only one pan to wash.

Chicken Jambalaya. If you love bold, smoky flavours, jambalaya is your next stop. This Louisiana classic is a spicy, tomato-based rice dish packed with chicken, sausage, and just the right amount of Cajun heat. It's a one-pan wonder that’s just as easy to make as risotto but with a Southern twist.

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